Roasted Brussels Sprouts with Sun-dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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