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 Cooking Oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
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.
Recipe provided by Ready to Eat