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Roasted Brussels Sprouts With Sun-Dried Tomato Pesto

Roasted Brussels Sprouts With Sun-Dried Tomato Pesto

WebMD Recipe from EatingWell.com

Here we toss nutty roasted sprouts with a quick sun-dried tomato pesto.

Ingredients
Prep: 20 Minutes | Total Time: 30 Minutes
  • 1 1/2 pounds
    Brussels sprouts, trimmed and halved
  • 5 teaspoons
    extra-virgin olive oil, divided
  • 1/4 teaspoon
    salt
  • 1/4 teaspoon
    freshly ground pepper
  • 7 tablespoons
    water, divided
  • 1/4 cup
    sun-dried tomatoes, soft; not oil-packed or reconstituted and chopped
  • 1 medium clove
    garlic, chopped
  • 1 tablespoon
    pine nuts, toasted
  • 2 teaspoons
    red-wine vinegar
  • 1/2 teaspoon
    dried oregano
  • 1 tablespoon
    shredded Parmesan cheese
Instructions
  1. Preheat oven to 400°F.
  2. Toss Brussels sprouts with 2 teaspoons oil, salt and pepper. Place 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 10 minutes more.
  3. Meanwhile, place 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. Stir in Parmesan. Toss the Brussels sprouts with the pesto.

 

Nutritional Information
Serving Size: 3/4 cup

Makes: 6 servings
  • Calories99
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol1 mg
  • Carbohydrates11 g
    • Dietary fiber4 g
  • Protein4 g
  • Sodium185 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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