Roasted Brussels Sprouts with Cranberries

Name: Roasted Brussels Sprouts with Cranberries
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: Jewish
Ingredients: 3 pounds fresh Brussels sprouts, trimmed and halved; 3 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 1/2 cup dried cranberries

TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD: 12 servings

There’s nothing to this recipe—the preparation and cooking times 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, or even sliced oranges. If your Brussels sprouts are large, cut them in half. —Ellen Ruzinsky, Yorktown Heights, New York

Ingredients

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

Directions

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.

Nutrition Facts

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

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