SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Roasted Brussels Sprouts with Sun-Dried Tomato Pesto


From EatingWell:  September/October 2010

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

6 servings, 3/4 cup each | Active Time: 20 minutes | Total Time: 30 minutes



  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.


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

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1 fat

Tips & Notes