Roasted Brussels

Crispy brussels, tangy cranberries and a little bit of sweet and salty make this red and green salad a wonderful addition to your meals.

• 3 cups roasted Brussels (we used purple!)
• 1 tbsp toasted sunflower seeds
• ¼ cup dried cranberries
• 1 tsp balsamic vinegar
• 1 tsp maple syrup
• Cooking spray

Directions:

1. Rinse brussels and spread on a baking sheet. 
2. Spray lightly with cooking spray.
3.  Roast in the oven at 425F for 15 minutes. 
4. Remove from the oven. In a medium sized bowl, mix brussels with sunflower seeds, dried cranberries, balsamic vinegar, and maple syrup.

Serves 3

Exchanges: 1 vegetable, ⅓ fruit