Roasted Brussels Sprouts with Sun-Dried Tomato Pesto

Ingredients

• 1 1/2 pound(s) Brussels sprouts, trimmed and halved
• 5 teaspoon(s) extra-virgin olive oil, divided
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• 7 tablespoon(s) water, divided
• 1/4 cup(s) chopped sun-dried tomatoes (see Tips & Techniques), soft (not oil-packed) or reconstituted
• 1 medium garlic clove, chopped
• 1 tablespoon(s) pine nuts, toasted (see Tips)
• 2 teaspoon(s) red-wine vinegar
• 1/2 teaspoon(s) dried oregano
• 1 tablespoon(s) shredded Parmesan cheese

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Directions

1. Preheat oven to 400 degrees F.
2. 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.
3. 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.

These were really great.  The tomato pesto added some nice acid to the Brussels Sprouts which was really nice.  Brussels sprouts, the most underrated food in the world - yes I think so.  We love them!