Ingredients

• 1 lb. small fresh Brussels sprouts, trimmed and cut in half lengthwise
• 1 can (14.5 oz.) fire-roasted diced tomatoes, drained
• 2 Tbsp. pure canola oil
• 1/4 tsp. garlic powder
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper

Directions

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

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