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

Source: EatingWell Magazine, September/October 2010




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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.

Nutrition Facts

3/4 cup
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.

1 1/2 vegetable, 1 fat