Skinny Sprouts with Dried Cranberries & Hazelnuts
Active Time: 20 minutes
Total Time: 45 minutes • Serves: 8
2 pounds Brussels sprouts, trimmed and cut in half
2 tablespoons Crisco® extra virgin olive oil
1 teaspoon salt
1 package (2.25 ounces) Diamond® chopped hazelnuts (about 1/2 cup)
1/2 cup Schnucks sweetened dried cranberries
1. Preheat oven to 425°F. Fill 4- to 5-quart saucepot halfway with water; heat to boiling over high heat. Add sprouts and return to boiling; cook 3 minutes. With large slotted spoon or small sieve, transfer sprouts, allowing to drain, to large rimmed baking pan.
2. Drizzle sprouts with olive oil and sprinkle with salt; toss until evenly coated and spread into a single layer. Roast 18 to 20 minutes or until sprouts are golden brown on bottom, tossing once halfway through cooking. Sprinkle sprouts with hazelnuts and cranberries; toss lightly to combine. Roast 5 to 6 minutes longer or until sprouts are evenly browned and crisp. Transfer to serving bowl or platter.
Each serving: 151 about calories, 8 g total fat (1 g saturated), 0 mg cholesterol, 319 mg sodium, 18 g carbohydrate, 6 g fiber, 8 g sugars, 5 g 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.