1 (10 oz.) frozen Brussels sprouts, thawed and drained
1 lb. sm. unpeeled red potatoes, quartered
1 c. cherry tomatoes, halves
1/3 c. white wine vinegar
1 tbsp. olive oil
1/2 tsp. sugar
1/4 tsp. onion powder
1/4 tsp. dried dill weed
1/8 tsp. salt

Cut Brussel sprouts in half lengthwise and place in a 2-quart casserole. Add potatoes, tossing gently. Cover with plastic wrap and vent. Microwave on high 12-13 minutes or until potatoes are tender, stirring every 5 minutes. Add tomatoes, microwave on high 1 minute.

Combine vinegar and next 5 ingredients in a bowl and stir until blended. Add to potato mixture, toss gently. Serve warm. 10 servings, about 59 calories per 1/2 cup serving.