Brussels Sprouts with Sun-dried Tomato Pesto

Name: Brussels Sprouts with Sun-dried Tomato Pesto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 pound Brussels sprouts, halved if large; 2 tbsp. olive oil, divided; 1⁄2 cup sun-dried tomatoes in olive oil, drained; 1 cup fresh basil leaves; 1 tbsp. pine nuts; 2 cloves garlic; 1⁄2 tsp. kosher salt; 1⁄4 tsp. pepper; 8 oz. kosher pasta, cooked

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Crispy Brussels sprouts and tender pasta are tossed with a rich sun-dried tomato pesto that comes together in 30 minutes. Serve with your favorite protein or enjoy as-is.

Serves: 4Prep: 5 minutesCook: 25 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4

Ingredients

1 pound Brussels sprouts, halved if large
2 tbsp. olive oil, divided
1⁄2 cup sun-dried tomatoes in olive oil, drained
1 cup fresh basil leaves
1 tbsp. pine nuts
2 cloves garlic
1⁄2 tsp. kosher salt
1⁄4 tsp. pepper
8 oz. kosher pasta, cooked

Directions

Step 1
Preheat oven to 400°F. Prepare a baking sheet with aluminum foil or parchment paper. Add Brussels sprouts and drizzle with 1 tablespoon oil. Bake 25-30 minutes, until tender and crispy.
Step 2
In a food processor, add tomatoes, basil, pine nuts, garlic, salt and pepper. Process until a thick paste forms. Drizzle in remaining 1 tablespoon oil.
Step 3
Toss roasted Brussels sprouts and pasta with pesto to serve. Refrigerate leftovers.