Roasted Brussels Sprouts with Sun-Dried Tomato Pesto
4 servings
25 minutes
Fried Brussels sprouts with sun-dried tomato pesto is a magnificent combination of textures and flavors from Italian cuisine. Roasted to a golden crust, Brussels sprouts acquire caramelized sweetness and crunchiness, while the aromatic sun-dried tomato pesto fills the dish with a rich, slightly sweet-sour note. The tomatoes, garlic, and nuts in the sauce add depth of flavor, while Parmesan adds a characteristic sharpness. This dish is perfect as a side for meat or fish but can also serve as a light meal on its own. It can be served warm or cold, enjoying the rich Mediterranean taste. The amazing balance of freshness and richness makes it a true gastronomic find for lovers of Italian cuisine.
1
Preheat the oven to 200 degrees.
2
Remove old leaves from the cabbage and cut it in half. Place in a bowl and add 2 teaspoons of olive oil, salt, and pepper. Mix well, place on a baking sheet, and drizzle with 1 tablespoon of water. Bake for 10 minutes, then stir, drizzle with another tablespoon of water, and bake until tender for about 10 minutes.
- Brussels sprouts: 700 g
- Extra virgin olive oil: 5 teaspoon
- Salt: 0.3 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
- Water: 7 tablespoons
- Water: 7 tablespoons
3
Meanwhile, in a blender, mix the remaining 3 tablespoons of olive oil, 5 tablespoons of water, chopped tomatoes, minced garlic, nuts, vinegar, and oregano. Blend until smooth. Add parmesan.
- Extra virgin olive oil: 5 teaspoon
- Water: 7 tablespoons
- Sun-dried tomatoes: 0.3 glass
- Garlic: 1 clove
- Pine nuts: 1 tablespoon
- Red wine vinegar: 2 teaspoons
- Dried oregano: 0.5 teaspoon
- Grated Parmesan cheese: 1 tablespoon
4
Transfer the cabbage to a serving bowl and gently mix with the pesto.