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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

Preheat oven to 400°F.
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.
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.

Reviewed July 16, 2012

From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com