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
Nutrition information
| % Daily Value | ||
|---|---|---|
| Total Fat | 5 g | 8% |
| Saturated Fat | 2% | |
| Cholesterol | ||
| Sodium | 217 mg | 9% |
| Carbohydrate | 7 g | 2% |
| Dietary Fiber | 2 g | 10% |
| Protein | 2 g | 4% |
| Vitamin C | 42 mg | 70% |
| Calcium | 31 mg | 3% |
| Iron | 1 mg | 7% |
| Vitamin A | 542 iu | 11% |
| Calories | 75 kcal | 4% |
| Sugars | 2 g |
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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