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

Diabetic Living Magazine
Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees 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.

  • 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 1/4 cup.

  • Add roasted Brussels sprouts to the sauce in skillet; stir to coat.

Nutrition Facts

99 calories; protein 4.1g 8% DV; carbohydrates 16.5g 5% DV; exchange other carbs 1; dietary fiber 4.8g 19% DV; sugars 7.6g; fat 3g 5% DV; saturated fat 0.9g 5% DV; cholesterol 2.5mg 1% DV; vitamin a iu 885.4IU 18% DV; vitamin c 96.8mg 161% DV; folate 70.3mcg 18% DV; calcium 55.2mg 6% DV; iron 1.8mg 10% DV; magnesium 30.1mg 11% DV; potassium 494.8mg 14% DV; sodium 112.3mg 5% DV.