1. 2 lbs fresh Brussel sprouts
2. 1/2 cup sun-dried tomatoes, oil packed, drained
3. 1/3 cup peanuts
4. 3 tablespoons buttery spread
5. 3 tablespoons vegetable oil
6. 1/2 teaspoon black pepper

1. Halve Brussel sprouts, remove discolored leaves and cut off stems. 
2. Toss together all ingredients except sun-dried tomatoes.
3. Place mixtures on a cookie sheet with sides. 
4. Bake 25-30 minutes, stirring once after 12-15 minutes. 
5. Add tomatoes during last 5 minutes of baking time. 

Calories: 160
Fat: 11 g
Cholesterol: 0 mg
Sodium: 85 mg
Carbohydrate: 11 g
Dietary fiber: 5 g
Protein: 5 g