Fire-Roasted Tomatoes and Brussels Sprouts
Author: Hunt's
Serves: 6 servings
- 1 pound small fresh Brussels sprouts, trimmed and cut in half lengthwise
- 1 14.5-ounce can Fire Roasted Diced Tomatoes, drained
- 2 tablespoons non-GMO canola or olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- Preheat your oven to 425ºF.
- In a large bowl, toss together the Brussels sprouts, drained tomatoes, oil, garlic powder, salt and pepper.
- Spread the mixture in a single layer on a large shallow baking pan.
- Bake for 20 minutes or until the Brussels sprouts are tender and browned, stirring once halfway through.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/roasted-tomatoes-and-brussels-sprouts
3.5.3208