Roasted Brussels Sprouts with Sun-Dried Tomato Pesto

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

 Roasted Brussels Sprouts with Sun-Dried Tomato Pesto
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • 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 (see Tip)

  • 1 medium clove garlic, chopped

  • 1 tablespoon pine nuts, toasted (see Tip)

  • 2 teaspoons red-wine vinegar

  • 1/2 teaspoon dried oregano

  • 1 tablespoon shredded Parmesan cheese

Directions
  1. 6 servings, 3/4 cup each

  2. Preheat oven to 400°F.

  3. 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.

  4. 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 Facts

Servings
6
Per serving
Calories
99
Carbohydrates
11g
Fat
6g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
4g
Cholesterol
1mg
Dietary Fiber
4g
Potassium
483mg
Sodium
185mg
Added Sugars
0g
Exchanges
1 1/2 vegetable
1 fat
Carbohydrate Servings
1
Vitamin C (130% daily value)
Vitamin A (20% dv)
Folate (19% dv)

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