Roasted Brussels Sprouts With Sun-Dried Tomato Pesto Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Trim the ends of the Brussels sprouts and cut them in half.
• STEP 3.Place the Brussels sprouts on a baking sheet and drizzle with olive oil. Season with salt and pepper.
• STEP 4.Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are crispy and caramelized.
• STEP 5.While the Brussels sprouts are roasting, prepare the sun-dried tomato pesto. In a food processor, combine sun-dried tomatoes, garlic, pine nuts, Parmesan cheese, and olive oil. Blend until smooth.
• STEP 6.Once the Brussels sprouts are done, transfer them to a serving dish and toss with the sun-dried tomato pesto.
• STEP 7.Serve the roasted Brussels sprouts with sun-dried tomato pesto as a side dish or as a main course with some crusty bread.
• STEP 8.Enjoy!

Cooking Tips

• Make sure to trim the ends of the Brussels sprouts to remove any tough or discolored parts.
• For extra flavor, you can add a squeeze of lemon juice to the sun-dried tomato pesto.
• If you don't have pine nuts, you can substitute them with walnuts or almonds.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• To reheat, place the Brussels sprouts in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the roasted Brussels sprouts with sun-dried tomato pesto as a side dish or as a main course with some crusty bread.