Skinny Sprouts with Dried Cranberries & Hazelnuts

Prep: 20 minutes
Roast: 20 minutes • Serves: 8

1. Brussels Sprouts: Position 2 oven racks to upper and lower positions; preheat oven to 450°. Heat large covered saucepot of water to a boil over high heat; add 2 pounds trimmed and halved Brussels sprouts. Return to a boil and cook 3 minutes; drain well.

2. Oil: Whisk 2 tablespoons extra virgin olive oil and 1 teaspoon salt in large bowl; add sprouts and toss to coat. Spread sprouts on 2 rimmed baking pans; roast 15 minutes or until sprouts are golden brown on bottom, rotating pans between upper and lower racks halfway through roasting.

3. Hazelnuts: Add 1 package (2.25 ounces) chopped hazelnuts (about 1/2 cup) to sprouts.

4. Cranberries: Stir 1/2 cup sweetened dried cranberries into sprouts; roast 5 minutes or until sprouts are browned and crisp, and hazelnuts are golden brown.

Approximate nutritional values per serving:
151 Calories, 8g Fat (1g Saturated), 0mg Cholesterol,
319mg Sodium, 18g Carbohydrates, 6g Fiber, 5g Protein

Chef Tip:
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:
Eating more servings of fruits and vegetables is one of the most important actions people can take to enjoy happier, healthier lives. Feed your immune system with plenty of fruits and vegetables – in any form (fresh, frozen, canned dried and 100% juice). It’s a current trend that will always be in-season.