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

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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; 3 g total fat; 0.9 g saturated fat; 3 mg cholesterol; 112 mg sodium. 495 mg potassium; 16.5 g carbohydrates; 4.8 g fiber; 8 g sugar; 4.1 g protein; 885 IU vitamin a iu; 97 mg vitamin c; 70 mcg folate; 55 mg calcium; 2 mg iron; 30 mg magnesium;

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