1. Preheat oven to 375°. Spray rimmed baking pan with nonstick cooking spray.

2. In large bowl, toss potatoes, honey, oil, orange juice, cinnamon and salt to taste until well combined; spread in single layer on prepared pan. Roast 20 minutes or until potatoes are tender.

3. In small skillet, toast hazelnuts over medium heat 4 minutes or until lightly browned, stirring occasionally; transfer to plate to cool.

4. Serve potatoes sprinkled with hazelnuts and cilantro.

• 6 g Fat
• 1 g Saturated fat
• 0 mg Cholesterol
• 36 mg Sodium
• 18 g Carbohydrates
• 2 g Fiber
• 7 g Sugars
• 4 g Added sugars
• 2 g Protein