Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Roasted Brussels Sprouts with Sun-Dried Tomato Pesto

:  September/October 2010

Your rating: None Average: 4 (23 votes)

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


Roasted Brussels Sprouts with Sun-Dried Tomato Pesto Recipe

Makes: 6 servings, 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Healthy weight | Heart healthy | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

More Healthy Recipe Ideas

You Might Also Like

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

  • 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

Per serving: 99 calories; 6 g fat ( 1 g sat , 3 g mono ); 1 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 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).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 vegetable, 1 fat


More From EatingWell

Recipe Categories

Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Gluten free
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
6
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Fall
Winter
Style/Theme
Budget
Entertaining, casual
Everyday favorites
Kid-friendly
Make ahead instructions
Vegetarian
Type of Dish
Side dish, vegetable
Publication
September/October 2010
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner