Date and Balsamic-Glazed Brussels Sprouts

Date and Balsamic-Glazed Brussels Sprouts

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From: Diabetic Living Magazine

Brussels sprouts are roasted until just tender then simmered with dates in a reduced garlic/balsamic vinegar sauce.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 pounds fresh Brussels sprouts
  • 1 tablespoon olive oil
  • 2 teaspoons butter
  • 3 cloves garlic, minced
  • ⅓ cup balsamic vinegar
  • ¼ cup whole pitted dates, chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper

Preparation

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  1. Preheat oven to 425°F. Line a 15x10x1-inch baking pan with foil. Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve Brussels sprouts; spread in a single layer in prepared baking pan. Drizzle oil over Brussels sprouts. Roast for 20 to 25 minutes or until crisp-tender, stirring once or twice.
  2. Meanwhile, for sauce, in a large nonstick skillet melt butter over medium heat. Add garlic; cook for 30 seconds. Add balsamic vinegar, dates, salt, and pepper. Cook for 5 to 7 minutes or until sauce is thickened and reduced to about ¼ cup.
  3. Add roasted Brussels sprouts to the sauce in skillet; stir to coat.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 99 calories; 3 g fat(1 g sat); 5 g fiber; 17 g carbohydrates; 4 g protein; 70 mcg folate; 3 mg cholesterol; 8 g sugars; 0 g added sugars; 885 IU vitamin A; 97 mg vitamin C; 55 mg calcium; 2 mg iron; 112 mg sodium; 495 mg potassium
  • Nutrition Bonus: Vitamin C (162% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 Vegetables, ½ Fruit, ½ Fat

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