GARLIC ROASTED BRUSSELS SPROUTS

My roommate and I used to make garlicky Brussels sprouts at least twice a week. Now I make them as a healthy side for all sorts of occasions. What a great way to eat right!

—Katherine Moore-Colasurd, Cincinnati, OH

Prep/Total: 30 min. Makes: 12 servings

• 2 lbs. fresh Brussels sprouts, trimmed and halved
• 2 medium red onions, cut into 1-in. pieces
• 3 Tbsp. olive oil
• 7 garlic cloves, finely chopped
• 1 tsp. salt
• ½ tsp. pepper

1. Preheat oven to 425°. Divide Brussels sprouts and onions between 2 foil-lined 15x10x1-in. baking pans.

2. In a small bowl, mix oil, garlic, salt and pepper; drizzle half of the mixture over each pan and toss to coat. Roast 20-25 minutes or until tender, stirring occasionally and switching position of pans halfway.

½ cup: 69 cal., 4g fat (1g sat. fat), 0 chol., 215mg sod., 8g carb. (2g sugars, 3g fiber), 3g pro. Diabetic exchanges: 1 vegetable, ½ fat.