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  • 6servings
  • 40minutes
  • 99calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, E
MineralsSelenium, Copper, Natrium, Chromium, Manganese, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) Brussels sprouts , trimmed and halved

  2. 5 teaspoon(s) extra-virgin olive oil , divided

  3. 1/4 teaspoon(s) salt

  4. 1/4 teaspoon(s) freshly ground pepper

  5. 7 tablespoon(s) water , divided

  6. 1/4 cup(s) chopped sun-dried tomatoes (see Tips & Techniques) , soft (not oil-packed) or reconstituted

  7. 1 medium garlic clove , chopped

  8. 1 tablespoon(s) pine nuts , toasted (see Tips)

  9. 2 teaspoon(s) red-wine vinegar

  10. 1/2 teaspoon(s) dried oregano

  11. 1 tablespoon(s) shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees 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.

  4. Exchanges: 1 1/2 vegetable, 1 fat. Carbohydrate Servings: 1 1/2. Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (20% dv), Folate (19% dv).

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