Roasted Brussels Sprouts with Sun-Dried Tomato Pesto
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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.
Ingredients
| 1 ½ | pounds |
brussels sprouts
trimmed and halved |
|
| 4 | teaspoons |
olive oil
divided |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
* |
| 7 | tablespoons |
water
divided |
|
| 4 | tablespoons |
sundried tomatoes
soft (not oil-packed) and chopped |
|
| 1 | clove |
garlic
chopped |
|
| 1 | tablespoon |
pine nuts
toasted |
|
| 2 | teaspoons |
red wine vinegar
|
|
| ½ | teaspoon |
oregano
dried |
* |
| 1 | tablespoon |
Parmesan cheese
|
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.
Nutrition Facts
Serving Size 140g (4.9 oz)Amount per Serving
Calories 9248% of calories 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?
