Roasted Brussels Sprouts With Cranberries

“There’s nothing to this recipe—the preparation and cooking are so quick. I sprinkle in a few dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end… Even sliced oranges. If your Brussels sprouts are large, cut them in half.” —Ellen Ruzinsky, Yorktown Heights, New York

Roasted brussels sprouts with cranberries recipe
Roasted Brussels Sprouts with Cranberries
Roasted Brussels Sprouts with Cranberries
Servings Prep Time Cook Time
12servings 15minutes 20minutes
Servings Prep Time
12servings 15minutes
Cook Time
20minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Preheat oven to 425°. Divide Brussels sprouts between 2 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.
Recipe Notes

Nutrition Facts

1/2 cup: 94 calories, 4g fat (1g saturated fat), 0 cholesterol, 185mg sodium, 14g carbohydrate (6g sugars, 5g fibre), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.