Fire-Roasted Tomatoes and Brussels Sprouts

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Raise your hand if you love Brussels sprouts!! Come on, I know I’m not the only one. Whether steamed, shredded and sauteed, or roasted, these mini cabbages are a favorite of mine. But I have to admit, I had never trialed roasting tomatoes and Brussels sprouts together.

Fire Roasted Tomatoes and Brussels Sprouts recipe - easy, naturally vegan, gluten-free and allergy-friendly side dish for holidays or a simple weeknight meal.

This easy dish is a nice variation for your big holiday meal (the vibrant colors shout Christmas and those mini cabbages are good luck for the New Year!), or a cozy, healthy side to serve any night in the new year.

Plus, these fire-roasted tomatoes and Brussels sprouts are easy to throw together and can even be prepared ahead! Just toss everything together in the a.m. and slide the sheet in the refrigerator. Just before dinner, pop them in the oven!

Fire Roasted Tomatoes and Brussels Sprouts recipe - easy, naturally vegan, gluten-free and allergy-friendly side dish for holidays or a simple weeknight meal.This Fire Roasted Tomatoes and Brussels Sprouts recipe with photo was shared with us by Hunts.

Special Diet Notes: Fire-Roasted Tomatoes and Brussels Sprouts

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and optionally paleo.

Fire-Roasted Tomatoes and Brussels Sprouts
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. Preheat your oven to 425ºF.
  2. In a large bowl, toss together the Brussels sprouts, drained tomatoes, oil, garlic powder, salt and pepper.
  3. Spread the mixture in a single layer on a large shallow baking pan.
  4. Bake for 20 minutes or until the Brussels sprouts are tender and browned, stirring once halfway through.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

3 Comments

  1. Pingback: Quick & Easy Mini Meatloaves Recipe (Dairy-Free)

    • He’s missing out I tell you. I finally converted Tony to a Brussels fan with roasted. His whole family couldn’t believe it when he put Brussels sprouts on his plate at a Christmas dinner a couple of years ago. I beamed with pride 🙂

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