Oven Roasted Brussels Sprouts with Tomatoes
10Prep Time Minutes
30Total Time Minutes
3Number of 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
|% Daily Value|
|Total Fat||5 g||8%|
|Dietary Fiber||2 g||10%|
|Vitamin C||42 mg||70%|
|Vitamin A||542 iu||11%|
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.
Bake 20 minutes or until Brussels sprouts are tender and browned, stirring once halfway.
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