Roasted Brussels Sprouts with Sun-Dried Tomato Pesto

• 1 1/2 pounds brussels sprouts trimmed and halved
• 4 teaspoons olive oil divided
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 7 tablespoons water divided
• 4 tablespoons sundried tomatoes soft (not oil-packed) and chopped
• 1 clove garlic chopped
• 1 tablespoon pine nuts toasted
• 2 teaspoons red wine vinegar
• 1/2 teaspoon oregano dried
• 1 tablespoon parmesan, parmigiano-reggiano cheese, grated

1. Preheat oven to 400F.
2. Add Brussels sprouts in a big bowl with 2 teaspoons oil, salt and pepper, toss to coat.
3. Transfer on a rimmed baking sheet and sprinkle with 1 tablespoon water.
4. Roast for 10 minutes.
5. Stir and sprinkle with 1 tablespoon water.
6. Continue roasting until tender, about 12 minutes more.
7. Meanwhile, put the remaining 3 teaspoons oil and 5 tablespoons water in a food processor, add sun-dried tomatoes, garlic, pine nuts, vinegar and oregano and process until a rough pesto forms.
8. Add Parmesan.
9. Toss the Brussels sprouts with the pesto.
10. Serve warm or chilled.
11. Note: If you want faster, you can always use store-bought sun-dried tomato pesto which is absolutely delicious too.

brussels sprouts, olive oil, salt, black pepper, water, tomatoes, garlic, nuts, red wine vinegar, oregano, parmesan

Taken from recipeland.com/recipe/v/roasted-brussels-sprouts-sun-dr-51135 (may not work)