Roasted Brussels Sprouts with Sun-Dried Tomato Pesto Recipe

Name: Roasted Brussels Sprouts with Sun-Dried Tomato Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds brussels sprouts trimmed and halved; 4 teaspoons olive oil divided; 1/4 teaspoon salt; 1/4 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; 1/2 teaspoon oregano dried; 1 tablespoon parmesan, parmigiano-reggiano cheese, grated

Servings: persons

1 1/2 pounds brussels sprouts trimmed and halved
4 teaspoons olive oil divided
1/4 teaspoon salt
1/4 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
1/2 teaspoon oregano dried
1 tablespoon parmesan, parmigiano-reggiano cheese, grated

1
Preheat oven to 400F.
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.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds brussels sprouts trimmed and halved, 4 teaspoons olive oil divided, 1/4 teaspoon salt, 1/4 teaspoon black pepper freshly ground, and more.

Yes, Roasted Brussels Sprouts with Sun-Dried Tomato Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Brussels Sprouts with Sun-Dried Tomato Pesto

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