Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Roasted Brussels Sprouts with Sun-Dried Tomato Pesto

StarStarStarHalf starEmpty star

Your rating

Roasted Brussels Sprouts with Sun-Dried Tomato Pesto

Brussel sprouts develop a deep flavor and retain their texture when roasted (no more mushy brussels sprouts). Then they're tossed with a flavorful quick and easy sun-dried tomato pesto.

 

Yield

6 servings

Prep

10 min

Cook

12 min

Ready

28 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ½ pounds brussels sprouts
trimmed and halved
Camera
4 teaspoons olive oil
divided
Camera
¼ teaspoon salt
Camera
¼ teaspoon black pepper
freshly ground
Camera
7 tablespoons water
divided
Camera
4 tablespoons sundried tomatoes
soft (not oil-packed) and chopped
Camera
1 clove garlic
chopped
Camera
1 tablespoon pine nuts
toasted
Camera
2 teaspoons red wine vinegar
Camera
½ teaspoon oregano
dried
Camera
1 tablespoon Parmesan cheese
Camera

Ingredients

Amount Measure Ingredient Features
680.4 g brussels sprouts
trimmed and halved
Camera
2E+1 ml olive oil
divided
Camera
1.3 ml salt
Camera
1.3 ml black pepper
freshly ground
Camera
105 ml water
divided
Camera
6E+1 ml sundried tomatoes
soft (not oil-packed) and chopped
Camera
1 clove garlic
chopped
Camera
15 ml pine nuts
toasted
Camera
1E+1 ml red wine vinegar
Camera
2.5 ml oregano
dried
Camera
15 ml Parmesan cheese
Camera

Directions

Preheat oven to 400°F.

Add Brussels sprouts in a big bowl with 2 teaspoons oil, salt and pepper, toss to coat.

Transfer on a rimmed baking sheet and sprinkle with 1 tablespoon water.

Roast for 10 minutes.

Stir and sprinkle with 1 tablespoon water.

Continue roasting until tender, about 12 minutes more.

Meanwhile, put the remaining 3 teaspoons oil and 5 tablespoons water in a food processor, add sun-dried tomatoes, garlic, pine nuts, vinegar and oregano and process until a rough pesto forms.

Add Parmesan.

Toss the Brussels sprouts with the pesto.

Serve warm or chilled.

Note: If you want faster, you can always use store-bought sun-dried tomato pesto which is absolutely delicious too.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 9248% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 451mg 19%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 8g
Vitamin A 18% Vitamin C 119%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Plate of colorful fresh, juicy sliced Heirloom Tomatoes

Heirloom Tomatoes are a Hot Item this year

Heirloom tomatoes are a hot item at an Old Town farmer’s market in Palm Springs, California, reports the La Quinta Sun.

Brussels Sprouts

Meatless Monday: Vegivores, Flexitarians, and Vegetable Butchers

Vegetarian is so yesterday. There's a growing trend of veggie loving diners and home chefs that believe vegetables are the new meat. Vegetables are being called "unbelievably sexy" and meat "slightly boring".

More breaking news

 

Email this recipe