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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.













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


680.4 g brussels sprouts
trimmed and halved
20 ml olive oil
1.3 ml salt
1.3 ml black pepper
freshly ground
105 ml water
60 ml sundried tomatoes
soft (not oil-packed) and chopped
1 clove garlic
15 ml pine nuts
10 ml red wine vinegar
2.5 ml oregano
15 ml Parmesan cheese


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

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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?


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