- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Roasted Brussels Sprouts with Tomatoes

Roasted Brussels Sprouts with Tomatoes recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  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.

Nutritional Information Per Serving:

Calories: 75
Fat: 5 grams
Fiber: 2 grams
Sodium: 217 miligrams
Protein: 2 grams
Carbohydrates: 7 grams
Sugars: 2 grams

Source: Hunt's