Roasted Brussels Sprouts with Sun-Dried Tomato Pesto (#1806)

Serves
Ready
6
22
Minutes
Prep
Cook
10
Minutes
12
Minutes
Categories
Side Vegetarian Healthy
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Ingredients

  • 1 1/2 pounds Brussels Sprouts trimmed and halved
  • 4 tsp Olive Oil divided
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper freshly ground
  • 7 tablespoons Water divided
  • 4 tablespoons Sundried Tomatoes soft (not oil-packed) and chopped
  • 1 clove Garlic chopped
  • 1 Tbsp Pine Nuts toasted
  • 2 tsp Red Wine Vinegar
  • 1/2 tsp Oregano dried
  • 1 Tbsp Parmesan Cheese

Directions

  1. Preheat oven to 400°f.
  2. Add brussels sprouts in a big bowl with 2 teaspoons oil, salt and pepper, toss to coat.
  3. Transfer on a rimmed baking sheet and sprinkle with 1 tablespoon water.
  4. Roast for 10 minutes.
  5. Stir and sprinkle with 1 tablespoon water.
  6. Continue roasting until tender, about 12 minutes more.
  7. 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.
  8. Add parmesan.
  9. Toss the brussels sprouts with the pesto.
  10. Serve warm or chilled.
  11. Note: If you want faster, you can always use store-bought sun-dried tomato pesto which is absolutely delicious too.
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