Fire-Roasted Tomatoes and Brussels Sprouts
Prep time
Cook time
Total time
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
  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.
Recipe by Go Dairy Free at