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Roasted Brussel Sprouts with Sun-Dried Tomato Sauce
Instructions
  1. Preheat oven to 425 degrees. Lay prepared Brussel sprouts on a large sheet pan. Drizzle with grapeseed oil and sprinkle with salt, pepper, and garlic powder. Toss with your hands until well coated with oil and seasoning is distributed evenly. Roast for 15-20 minutes until semi-soft and starting to brown. Add olive oil, sun-dried tomatoes, and salt & pepper as desired to blender. Blend on high speed until it forms a slightly chunky sauce. Set aside. When Brussel sprouts are cooked, pour into bowl and add sauce. Toss together and serve warm. 
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