Roasted Brussels Sprouts with Sun-Dried Tomato Pesto
Here we toss nutty roasted sprouts with a quick sun-dried tomato pesto. Source: EatingWell Magazine, September/October 2010
Ingredients
Directions
Tips
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.
Nutrition Facts
Serving Size: 3/4 cup
Per Serving:
99 calories; 5.8 g total fat; 0.9 g saturated fat; 1 mg cholesterol; 143 mg sodium. 483 mg potassium; 10.5 g carbohydrates; 3.6 g fiber; 3 g sugar; 4 g protein; 987 IU vitamin a iu; 78 mg vitamin c; 76 mcg folate; 61 mg calcium; 2 mg iron; 34 mg magnesium;
Exchanges:
1 1/2 vegetable, 1 fat
