Prep: 20 minutes
Roast: 20 minutes • Serves: 8
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 package (2.25 ounces) chopped hazelnuts (about 1/2 cup)
1/2cup sweetened dried cranberries
1.Position 2 oven racks to upper and lower positions; preheat oven to 450°. Heat large covered saucepot of water to boiling over high heat. Add sprouts and return to boiling; cook 3 minutes. Drain well.
2.In large bowl, whisk together oil and salt; add sprouts and toss until well coated. Transfer sprouts to 2 rimmed baking pans in single layer. Roast 15 to 17 minutes or until sprouts are golden brown on bottom, rotating pans between upper and lower racks halfway through baking; remove from oven.
3.Evenly sprinkle sprouts with hazelnuts and cranberries; stir to combine. Roast 5 to 7 minutes longer or until sprouts are evenly browned and crisp, and nuts are golden brown. Serve immediately.
Approximate nutritional values per serving:
151 Calories, 8g Fat (1g Saturated), 0mg Cholesterol,
319mg Sodium, 18g Carbohydrates, 6g Fiber, 5g Protein
Sprouts can be prepared as directed in step 1, covered and refrigerated up to 2 days in advance. Let sprouts stand at room temperature 30 minutes before preheating oven and continuing with step 2.
Dietitian’s Dish Tip(s):
For the freshest Brussels sprouts, buy them on the stalk whenever possible and only remove the amount you need, storing the rest on the stalk in the refrigerator