I know that most people think that brussel sprouts are boring food. In some extent I agree. If you only boil them then yes it can easily become a dull dish.
I have a new and exciting recipe to share with you that will bring brussel sprouts into the spotlight again.<br>
Here is what you need:
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
1 medium clove garlic, chopped
1 tablespoon pine nuts, toasted
2 teaspoons red-wine vinegar
1/2 teaspoon dried oregano
1 tablespoon shredded Parmesan cheese
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.
Enjoy and let me know if you liked them!