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  • 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


  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.

  • 151 Calories
  • 8g Fat (1g Saturated)
  • 0mg Cholesterol
  • 319mg Sodium
  • 18g Carbohydrates
  • 6g Fiber
  • 5g Protein