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 servingsPREP
10 minCOOK
12 minREADY
28 minIngredients
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.
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