Brussel sprouts roasted

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!

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