Roasted Brussels Sprouts with Sun-dried Tomatoes

Recipe from

Southern Living

Recipe Time

: 0 Minutes


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


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.