Roasted Brussels Sprouts

By Ellie

6 Person

30 Minutes

99 Calories

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

Ingredients

1 tbsp. shredded Parmesan cheese
½ tsp. dried oregano
2 tsp. red-wine vinegar
1 tbsp. pine nuts, toasted (see Tip)
1 medium clove garlic, chopped
¼ cup sun-dried tomatoes, soft (not oil-packed) or reconstituted and chopped (see Tip)
7 tbsp. water, divided
¼ tsp. freshly ground pepper
¼ tsp. salt
5 tsp. extra-virgin olive oil, divided
1½ pounds Brussels sprouts, trimmed and halved

Method

01

Preheat oven to 400°F.
02

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.
03

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.
04

Tips: For this recipe, look for soft sun-dried tomatoes (not packed in oil). If you can only find tomatoes that are very dry (and hard), soak in boiling water for about 20 minutes, then drain and chop them before using. To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Related Tags

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Roasted Brussels Sprouts

4.0

( By Ellie )

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

01 Information

Grade easy
Serving 6 servings
Calorie 99 Kcal
Prep Time 20 Mins
Cook Time 10 Mins
Total Time 30 Mins

02 Ingredients

1 tbsp. shredded Parmesan cheese

½ tsp. dried oregano

2 tsp. red-wine vinegar

1 tbsp. pine nuts, toasted (see Tip)

1 medium clove garlic, chopped

¼ cup sun-dried tomatoes, soft (not oil-packed) or reconstituted and chopped (see Tip)

7 tbsp. water, divided

¼ tsp. freshly ground pepper

¼ tsp. salt

5 tsp. extra-virgin olive oil, divided

1½ pounds Brussels sprouts, trimmed and halved

03 Method

Step 1

Preheat oven to 400°F.

Step 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.

Step 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.

Step 4

Tips: For this recipe, look for soft sun-dried tomatoes (not packed in oil). If you can only find tomatoes that are very dry (and hard), soak in boiling water for about 20 minutes, then drain and chop them before using. To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

04 Author