Roasted Brussels Sprouts with Cranberries
The preparation and cooking for this recipe are so quick. I throw in dried cranberries, but you can let your imagination take over. If your Brussels sprouts are large, cut them in half. —ELLEN RUZINSKY YORKTOWN HEIGHTS, NY PREP: 15 MIN. • BAKE: 20 MIN. MAKES: 12 SERVINGS 3 lbs. fresh Brussels sprouts, trimmed and halved
3 Tbsp. olive oil
1 tsp. kosher salt 1/2 tsp. pepper 1/2 cup dried cranberries
Preheat oven to 425°. Divide the Brussels sprouts between two greased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, stirring occasionally, 20-25 minutes. Transfer to a large bowl; stir in cranberries. 1/2 CUP 94 cal., 4g fat (1g sat. fat), 0 chol., 185mg sod., 14g carb. (6g sugars, 5g fiber), 4g pro. Diabetic exchanges: 1 vegetable, 1 fat.