Roasted Brussels Sprouts with Tomatoes

Ingredients

• 1 pound small fresh Brussels sprouts, trimmed and cut in half lengthwise
• 1 can (14.5 ounces) Hunt's Fire Roasted Diced Tomatoes, drained
• 2 tablespoons pure canola oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. Heat oven to 425F.
2. In large bowl, toss together Brussels sprouts, drained tomatoes, oil, garlic powder, salt and pepper.
3. Spread mixture in single layer on large shallow baking pan.
4. Bake 20 minutes or until Brussels sprouts are tender and browned, stirring once halfway through.

Recipe Yield: Yield: 6 servings.

Source: Hunt's