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ROASTED BRUSSELS SPROUTS with SUN-DRIED TOMATO PESTO

1-½ lbs brussels sprouts, halved
2 tsp extra virgin olive oil
2 Tbsp water
Salt and pepper
Pesto - recipe follows

~ Toss brussel sprouts with olive oil, salt and pepper
~ Place on a rimmed baking sheet and sprinkle with 1 Tbsp water
~ Roast @ 400 degrees for 10 minutes
~ Stir and sprinkle with 1 Tbsp water, continue roasting until tender, about 10 minutes 
~ Toss with pesto and serve

PESTO:
3 tsp extra virgin olive oil
5 Tbsp water
1 minced garlic clove 
1/4 cup chopped sun dried tomatoes (not in oil)
1 Tbsp toasted pine nuts
2 tsp red wine vinegar 
1/2 tsp dried oregano
1 Tbsp shredded Parmesan cheese

~ Place all pesto ingredients except the parmesan cheese in a food processor 
~ Pulse until rough pesto forms
~ Stir in shredded Parmesan cheese
~ Toss pesto with roasted brussel sprouts and serve

 

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