Brussels Sprouts & Sun-Dried Tomatoes by Food Storage Moms
1pound Brussels Sprouts, sliced
1/4cupsun-dried tomatoes in oil
Preheat oven to 425 degrees. Combine everything but the sun-dried tomatoes in a large bowl. Spread evenly on a cookie sheet. Bake for about 25-30 minutes or until tender. Add the sun-dried tomatoes to the cookie sheet the last 5 minutes of baking.