ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Brussels Sprouts with Sun-dried Tomatoes

time 0 mins
Yield Makes 8 to 10 servings

Ingredients

  • 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

How to Make It

  1. 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.