• 30minutes
  • 99calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, E
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds Brussels sprouts, trimmed and halved

  2. 5 teaspoons extra-virgin olive oil, divided

  3. 1/4 teaspoon salt

  4. 1/4 teaspoon freshly ground pepper

  5. 7 tablespoons water, divided

  6. 1/4 cup sun-dried tomatoes, soft (not oil-packed) or reconstituted and chopped (see Tip)

  7. 1 medium clove garlic, chopped

  8. 1 tablespoon pine nuts, toasted (see Tip)

  9. 2 teaspoons red-wine vinegar

  10. 1/2 teaspoon dried oregano

  11. 1 tablespoon shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  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.


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