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
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- 3 lbs fresh Brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 cup dried cranberries
- 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.
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.