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

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

3/4 cup
99 calories; protein 4.1g; carbohydrates 16.5g; dietary fiber 4.8g; sugars 7.6g; fat 3g; saturated fat 0.9g; cholesterol 2.5mg; vitamin a iu 885.4IU; vitamin c 96.8mg; folate 70.3mcg; calcium 55.2mg; iron 1.8mg; magnesium 30.1mg; potassium 494.8mg; sodium 112.3mg.

2 Vegetables, 1/2 Fruit, 1/2 Fat