Roasted Brussels Sprouts With Sun-Dried Tomato Pesto

By sunitagt

Calories 99
Fat 6 g
Saturated fat 1 g
Cholesterol 1 mg
Carbohydrates1 1 g
Dietary fiber 4 g
Protein 4 g
Sodium 185 mg

Ingredients

• 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

Details

Servings 6
Adapted from webmd.com

Preparation

Step 1

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.