Roasted Brussels Sprouts With Sun-Dried Tomato Pesto Recipe

Roasted Brussels Sprouts with Sun-Dried Tomato Pesto is a delicious and healthy side dish that is packed with flavor. The Brussels sprouts are roasted until crispy and caramelized, then tossed with a tangy and savory sun-dried tomato pesto. This dish is perfect for a weeknight dinner or as a side for a holiday meal. The combination of the roasted Brussels sprouts and the flavorful pesto creates a dish that is both satisfying and nutritious.

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35minstotal
35m.total
Roasted Brussels Sprouts With Sun-Dried Tomato Pesto
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Ingredients for Roasted Brussels Sprouts With Sun-Dried Tomato Pesto Recipe

  • 0.17 pound Brussels Sprouts
  • 0.33 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 0.08 cup Sun Dried Tomatoes
  • 0.33 cloves Cloves Garlic
  • 1/25 cup Pine Nuts
  • 1/25 cup Grated Parmesan Cheese
  • 1/25 cup Olive Oil

Directions: 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.
Nutrition
value
99
calories per serving
5 g Fat5 g Protein7 g Carbs5 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    5g
  • Carbs
    7g
  • Fiber
    5g

MacroNutrients

  • Carbs
    7g
  • Protein
    5g
  • Fiber
    5g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    68mg
  • Iron
    2mg
  • Vitamin A
    466mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    100mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    104mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    46mg
  • Manganese
    < 1mg
  • Phosphorus
    129mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp