Toss the Brussels sprouts in the oil from the sun dried tomatoes before roasting for a more intense flavor.
Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
Trim bottoms off Brussels sprouts (if necessary) and toss in olive oil. Spread onto baking sheet into a single layer and roast stirring occasionally for 20 – 25 minutes until tender and toasted.
To make sauce, add water, lemon juice and zest, mustard and sliced sun dried tomatoes into a medium sized skillet and bring to a boil. Once boiling, add cornstarch and water mixture stirring constantly until thickened. Add a little water if it gets too thick.
Add the cooked sprouts into a large bowl and toss with ¼ cup of the sauce. Place on serving tray and top with toasted pine nuts. Serve warm.