Recipe Image

Date and Balsamic-Glazed Brussels Sprouts

  • 25 m
  • 20 m
  • 45 m
Diabetic Living Magazine
“Brussels sprouts are roasted until just tender then simmered with dates in a reduced garlic/balsamic vinegar sauce.”


    • 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


  • 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.
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