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Ingredients

• 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 (see Tip)
• 1 medium clove garlic, chopped
• 1 tablespoon pine nuts, toasted (see Tip)
• 2 teaspoons red-wine vinegar
• 1/2 teaspoon dried oregano
• 1 tablespoon shredded Parmesan cheese

Description

Roasted Brussels Sprouts With Sun-Dried Tomato Pesto - The Huffington Post

Kitchen Daily