Smoky or Curry Cauliflower

• Prep/Total Time: 30 min.
• 

Makes

• 8 servings

Ingredients

• 1 large head cauliflower, broken into 1-inch florets (about 9 cups)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika or curry
• 3/4 teaspoon salt
• 2 garlic cloves, minced
• 2 tablespoons minced fresh parsley

Directions

• Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10 minutes.
• Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley.

Nutrition Facts

3/4 cup: 58 calories, 4g fat (0 saturated fat), 0 cholesterol, 254mg sodium, 6g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Pomegranate-Hazelnut Roasted Brussels Sprouts

• Total Time

  Prep/Total Time: 25 min.
• 

  Makes

  8 servings

Ingredients

• 2 pounds fresh Brussels sprouts, trimmed and halved
• 1/4 cup olive oil
• 1-1/2 teaspoons kosher salt
• 1 teaspoon coarsely ground pepper
• 2/3 cup chopped hazelnuts, toasted
• 1 tablespoon grated orange zest
• 1/2 cup pomegranate seeds

Directions

• Preheat oven to 400°. Place Brussels sprouts in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Remove from oven.
• Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat; drizzle over Brussels sprouts. Add hazelnuts and orange zest; gently toss to coat. Transfer to a serving bowl. Just before serving, sprinkle with pomegranate seeds.

Nutrition Facts

3/4 cup: 248 calories, 22g fat (7g saturated fat), 23mg cholesterol, 454mg sodium, 13g carbohydrate (4g sugars, 5g fiber), 5g protein.

Plum Crisp with Crunchy Oat Topping

• Total Time

  Prep: 25 min. + standing Bake: 40 min.
• 

  Makes

  8 servings

Ingredients

• 3/4 cup old-fashioned oats
• 1/3 cup all-purpose flour
• 1/4 cup plus 2 tablespoons sugar, divided
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons butter, softened
• 1/4 cup chopped walnuts
• 5 cups sliced fresh plums (about 2 pounds)
• 1 tablespoon quick-cooking tapioca
• 2 teaspoons lemon juice

Directions

• In a small bowl, combine the oats, flour, 1/4 cup sugar, brown sugar, salt, cinnamon and nutmeg. With clean hands, work butter into sugar mixture until well combined. Add nuts; toss to combine. Refrigerate for 15 minutes.
• Meanwhile, in a large bowl, combine the plums, tapioca, lemon juice and remaining sugar. Transfer to a greased 9-in. pie plate. Let stand for 15 minutes. Sprinkle topping over plum mixture.
• Bake at 375° for 40-45 minutes or until topping is golden brown and plums are tender. Serve warm.

Nutrition Facts

1 serving: 233 calories, 8g fat (3g saturated fat), 11mg cholesterol, 107mg sodium, 40g carbohydrate (27g sugars, 3g fiber), 3g protein.