2 pounds Brussels sprouts, trimmed and cut in half
2 tablespoons Food Club extra virgin olive oil
1 teaspoon Food Club salt
1 package (2.25 ounces) chopped hazelnuts (about ½ cup)
½ cup sweetened dried cranberries
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.
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.
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.