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Roasted Brussels Sprouts with Sun-Dried Tomato Pesto
3 Reviews
From: EatingWell Magazine September/October 2010
Here we toss nutty roasted sprouts with a quick sun-dried tomato pesto.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 5 teaspoons extra-virgin olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 7 tablespoons water, divided
- 1/4 cup sun-dried tomatoes, soft (not oil-packed) or reconstituted and chopped (see Tip)
- 1 medium clove garlic, chopped
- 1 tablespoon pine nuts, toasted (see Tip)
- 2 teaspoons red-wine vinegar
- 1/2 teaspoon dried oregano
- 1 tablespoon shredded Parmesan cheese
Preparation
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Active
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Ready In
- Preheat oven to 400 °F.
- 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.
- 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: 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.
- Serving size: 3/4 cup
- Per serving: 99 calories; 6 g fat(1 g sat); 4 g fiber; 11 g carbohydrates; 4 g protein; 76 mcg folate; 1 mg cholesterol; 3 g sugars; 0 g added sugars; 987 IU vitamin A; 78 mg vitamin C; 61 mg calcium; 2 mg iron; 143 mg sodium; 483 mg potassium
- Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (20% dv), Folate (19% dv).
- Carbohydrate Servings: 1
- Exchanges: 1 1/2 vegetable, 1 fat
Reviews 3
November 16, 2013
By: Amber Schooley
Delicious
Made these to try out before Thanksgiving. Tastes delicious. I had sun-dried tomatoes packed in oil with seasoning already added in, so I just left out the oil, garlic, and oregano. The tomatoes complement the brussel sprouts perfectly.
Pros: Tasty, easy, quick
December 27, 2011
By: EatingWell User
best brussels sprout recipe period!
I'm a huge Brussels sprouts fan and make them for all family holidays. Unfortunately not everyone in my family is a fan. This recipe changed that! Everyone was in love with the Brussels sprouts after I made this recipe! I made the pesto and roasted the sprouts the day before. The day of, I bring them to room temp, mix and serve. The red wine vinegar gives the pesto a hint of unexpected spice. I use dried (not oil-packed) tomatoes and reconstitute, then use some of that liquid in place of the water. Yummy! The only downside was having to admit how easy the recipe really way!
Pros: make ahead, easy, quick
March 12, 2011
By: lkentvt
Can't beat these sprouts!
This is a recipe for even those who purport not to like sprouts. I made is last night and got rave reviews from everyone, including a devoted Brussels sprouts hater. Tomato pesto can be made well ahead of time, so all you have to do is roast the veggies and toss on the sauce at the end. Bingo!
Pros: Easy and delicious
