Roasted Brussels Sprouts with Sun-dried Tomatoes

Recipe from Southern Living

More From Southern Living


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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Brussels Sprouts with Sun-dried Tomatoes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy