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Cook Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:6Yield:6 servings, 3/4 cup eachJump to Nutrition Facts
Cook Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:6Yield:6 servings, 3/4 cup each
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:6
Servings:
6
Yield:6 servings, 3/4 cup each
Yield:
6 servings, 3/4 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundsBrussels sprouts, trimmed and halved5teaspoonsextra-virgin olive oil, divided¼teaspoonsalt¼teaspoonfreshly ground pepper7tablespoonswater, divided1/4 cup sun-dried tomatoes, soft (not oil-packed) or reconstituted and chopped (see Tip)1 medium clove garlic, chopped1tablespoonpine nuts, toasted (see Tip)2teaspoonsred-wine vinegar½teaspoondried oregano1tablespoonshredded Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
1 ½poundsBrussels sprouts, trimmed and halved
5teaspoonsextra-virgin olive oil, divided
¼teaspoonsalt
¼teaspoonfreshly ground pepper
7tablespoonswater, divided
1/4 cup sun-dried tomatoes, soft (not oil-packed) or reconstituted and chopped (see Tip)
1 medium clove garlic, chopped
1tablespoonpine nuts, toasted (see Tip)
2teaspoonsred-wine vinegar
½teaspoondried oregano
1tablespoonshredded Parmesan cheese
DirectionsPreheat 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.TipsTips: 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.Originally appeared: EatingWell Magazine, September/October 2010
Directions
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.TipsTips: 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.
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
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.
Originally appeared: EatingWell Magazine, September/October 2010
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Nutrition Facts(per serving)99Calories6gFat11gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
