Brussels sprouts have surged in popularity recently and it's easy to understand why. They're high in nutrients while low in calories and can be prepared quickly in a variety of ways--baked, steamed, and even eaten raw! This simple side dish recipe serves up roasted sprouts seasoned with just a touch of olive oil, salt, and pepper. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Line a 15x10-inch baking pan with foil; lightly coat with cooking spray. Set aside. Toss Brussels sprouts with oil, kosher salt, and pepper in a large bowl.

  • Arrange the Brussels sprouts in a single layer in the prepared baking pan. Roast 15 to 20 minutes or until the Brussels sprouts are brown and crispy, using tongs to turn the sprouts once.


Variation: Flavor Burst Option: Just before serving, drizzle with 1 tablespoon lime juice and sprinkle with 1 1/2 tablespoons chopped fresh cilantro. Nutrition Per Serving: Same as below, except 65 cal., 152 mg sodium, 11 g carb. (3 g sugars), 4 g pro.

Nutrition Facts

59 calories; 2 g total fat; 0.3 g saturated fat; 149 mg sodium. 398 mg potassium; 9.2 g carbohydrates; 3.9 g fiber; 2 g sugar; 3.5 g protein; 770 IU vitamin a iu; 87 mg vitamin c; 62 mcg folate; 43 mg calcium; 1 mg iron; 24 mg magnesium;