Oven Roasted Brussels Sprouts with Tomatoes

4
(7 ratings)
Prep
Time
Total Time
Number Of
Ingredients
3
Servings6

An oven prepared side dish recipe combines Brussels sprouts with fire roasted diced tomatoes and seasonings for great flavor

Ingredients
  • 1 pound small fresh Brussels sprouts, trimmed, cut in half lengthwise
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
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Directions
  1. Preheat oven to 425°F. Toss together Brussels sprouts, drained tomatoes, oil, garlic powder, salt and pepper in large bowl. Spread mixture in single layer on large shallow baking pan.
  2. Bake 20 minutes or until Brussels sprouts are tender and browned, stirring once halfway.
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Nutrition Information
Calories: 75 View complete nutrition information
Reviews (7)

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Overall Rating

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 fan August 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!

kathryne April 06, 2015

I used lemon olive oil instead of the Wesson oil and more garlic very good great recipe. Thanks

No Thanks to BPA February 23, 2015

Nice recipe if fresh tomatoes are substituted for the canned ones.

Beth February 16, 2015

Nothing like flash-roasting fresh vegetables! I substituted strips of marinated sun-dried tomatoes and amp'd up the garlic!

Southern Polack February 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!