Roasted Brussels Sprouts with Sun-Dried Tomato Pesto

Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2010

Gallery

Recipe Summary

total:
30 mins
Servings:
6
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Carbohydrate
High Fiber
Diabetic Appropriate
Gluten-Free
Vegetarian
Low Sodium
Low Added Sugars
Nutrition Info
Advertisement

Ingredients

Directions

  • Preheat oven to 400 degrees F.

    Advertisement

  • 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

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 8% DV; carbohydrates 10.5g 3% DV; dietary fiber 3.6g 14% DV; sugars 3.1g; fat 5.8g 9% DV; saturated fat 0.9g 5% DV; cholesterol 0.6mg; vitamin a iu 987.2IU 20% DV; vitamin c 77.7mg 130% DV; folate 76.5mcg 19% DV; calcium 60.9mg 6% DV; iron 1.8mg 10% DV; magnesium 33.7mg 12% DV; potassium 482.7mg 14% DV; sodium 143.2mg 6% DV; thiamin 0.2mg 15% DV.
Exchanges:

1 1/2 vegetable, 1 fat

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
12/27/2011
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 Read More
lkentvt@gmail.com
Rating: 5 stars
10/29/2011
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 Read More
Amber Schooley
Rating: 5 stars
11/16/2013
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 Read More
Advertisement
© Copyright 2020 eatingwell.com. All rights reserved. Printed from http://www.eatingwell.com 12/01/2020