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Roasted Brussels Sprouts and Artichoke Toast

Roasted Brussels Sprouts and Artichoke Toast



1 can quartered artichoke hearts, drained 14 oz
1 bag shaved Brussels sprouts 9 oz
minced garlic 2 Tbsp
olive oil 2 Tbsp
asiago pesto bread*, toasted 4, ½” thick slices  
salt and pepper  
pesto ½ Cup(s)
shredded asiago cheese ½ Cup(s)


  • Preheat the oven to 425°F and grease a large baking sheet with cooking spray.
  • In a large bowl, toss the Brussels sprouts and artichoke hearts with the olive oil and garlic and season with salt and pepper.
  • Spread the mixture out on the prepared baking sheet in a single layer. Roast for 15-17 minutes until crispy.
  • Meanwhile, spread the pesto among the toast slices and top with the roasted Brussels sprouts and artichoke hearts.
  • Sprinkle the asiago cheese on top and place under the broiler until cheese is melted

*see asiago pesto bread recipe

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Asiago Pesto Bread