- 1 pound Brussels sprouts
- 2 tablespoons BUITONI Refrigerated Pesto with Basil (7 oz.)
- 2 tablespoons sliced almonds
- Finely grated lemon peel (optional)
PREHEAT oven to 375° F. Line a large baking sheet with parchment paper.
TOSS Brussels sprouts and pesto in a large bowl until combined. Spread in a single layer on prepared baking sheet.
BAKE for 15 minutes or until slightly golden. Top with toasted almonds and grated lemon peel before serving.