Roasted Brussels Sprouts with Sun-Dried Tomato Pesto

Roasted Brussels Sprouts with Sun-Dried Tomato Pesto

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

From EatingWell: September/October 2010
Yield: 6 servings, 3/4 cup each
Active Time: 20 minutes
Total Time: 30 minutes

Ingredients

  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

Preparation

  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.

Tips & Notes

Nutrition

Nutrition Per Serving: 99 calories; 6 g fat (1 g sat, 3 g mono); 1 mg cholesterol; 11 g carbohydrates; 4 g protein; 4 g fiber; 185 mg sodium; 482 mg potassium.

Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (20% dv), Folate (19% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1 fat