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Date and Balsamic-Glazed Brussels Sprouts
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
1Preheat 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.
2Meanwhile, 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.
3Add roasted Brussels sprouts to the sauce in skillet; stir to coat.