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 servingsPrep
10 minCook
12 minReady
28 minLow 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 |
|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
brussels sprouts
trimmed and halved |
|
| 2E+1 | ml |
olive oil
divided |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 105 | ml |
water
divided |
|
| 6E+1 | ml |
sundried tomatoes
soft (not oil-packed) and chopped |
|
| 1 | clove |
garlic
chopped |
|
| 15 | ml |
pine nuts
toasted |
|
| 1E+1 | ml |
red wine vinegar
|
|
| 2.5 | ml |
oregano
dried |
|
| 15 | ml |
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.
