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Roasted Brussels Sprouts with Sun-dried Tomatoes

Roasted Brussels Sprouts with Sun-dried Tomatoes

Southern Living NOVEMBER 2010

  • 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

Preparation

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.

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Roasted Brussels Sprouts with Sun-dried Tomatoes recipe

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