Oven Roasted Brussels Sprouts with Tomatoes

4 of 5
(8 ratings)
Total Time
Number Of

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

  • 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
  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.
I made This!

Share your experience now

Nutrition Information
Calories: 75 View complete nutrition information
Reviews (8)

Your review of Oven Roasted Brussels Sprouts with Tomatoes

Thank You!

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

Overall Rating

vickie January 30, 2017

This is an amazing recipe, I made it and it was simple, fast and very delicious, I how shared it with others, thank you so much for sharing it publicly. I added red crushed pepper to give it a spicy taste.

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!