Your review of Oven Roasted Brussels Sprouts with Tomatoes
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Marta Rose September 17, 2015
Loved this recipe. I made it with fresh cherry tomatoes since they are in abundance this time of the year. Will make it again and add garlic cloves and less garlic powder. Thank you.
classical music fanAugust 28, 2015
Although I enjoy all Hunt's products in the months when our garden is "sleeping," it is a joy to write this Hunt recipe is even more delicious with--if you are so lucky--home grown harvest of fresh tomatoes!
kathryneApril 06, 2015
I used lemon olive oil instead of the Wesson oil and more garlic very good great recipe. Thanks
No Thanks to BPAFebruary 23, 2015
Nice recipe if fresh tomatoes are substituted for the canned ones.
BethFebruary 16, 2015
Nothing like flash-roasting fresh vegetables! I substituted strips of marinated sun-dried tomatoes and amp'd up the garlic!
Southern PolackFebruary 02, 2015
Excellent. I leave off any added oils or fats. Try using some vegetable broth to sauté the garlic and then add a finely minced scallion or 1/4 of a purple onion. When they are translucent, toss with the spices, tomatoes and Brussels sprouts. Roast as directed, BTW, fresh grape tomatoes are better than canned. And adding a cup or so of diced butternut squash or sweet potato turns this dish into a veggie dessert. Yum!