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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

xOven Roasted Brussels Sprouts with Tomatoes Recipe

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This recipe for xOven Roasted Brussels Sprouts with Tomatoes is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.

(new, healthy)
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
75 calories per serving

 

 

 

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