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
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Recipe Summary
Nutrition Profile:
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; protein 4g; carbohydrates 10.5g; dietary fiber 3.6g; sugars 3.1g; fat 5.8g; saturated fat 0.9g; cholesterol 0.6mg; vitamin a iu 987.2IU; vitamin c 77.7mg; folate 76.5mcg; calcium 60.9mg; iron 1.8mg; magnesium 33.7mg; potassium 482.7mg; sodium 143.2mg; thiamin 0.2mg.
Exchanges:
1 1/2 vegetable, 1 fat