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 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.

Description

Roasted Brussels Sprouts With Sun-Dried Tomato Pesto, Recipe

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