Roasted Brussels Sprouts with Sun-dried Tomatoes

Southern Living
Makes 8 to 10 servings


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2 pounds fresh Brussels sprouts
1/3 cup pine nuts
3 tablespoons butter, melted
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup sun-dried tomatoes in oil, chopped


: 0 Minutes

Preheat oven to 425°. Remove discolored leaves from Brussels sprouts, cut off stem ends, and halve. Toss together Brussels sprouts and all ingredients except sun-dried tomatoes. Bake at 425° for 25 to 30 minutes or until golden and tender, stirring once halfway through and adding sun-dried tomatoes during the last 5 minutes of baking time.

Created date

October 2010