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These roasted Brussels sprouts with balsamic vinegar and bacon make for a healthy, quick side dish.

Source: Diabetic Living Magazine


Recipe Summary

40 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Cut large Brussels sprouts into lengthwise quarters or cut small sprouts in half. In a large bowl toss together sprouts, 1 tablespoon of the vinegar, and the oil until sprouts are lightly coated. Sprinkle with pepper and salt; toss to coat.

  • Place Brussels sprouts in a single layer on a baking sheet. Roast for 20 to 30 minutes or until sprouts become brown and tender, turning sprouts every 10 minutes.

  • Transfer Brussels sprouts to a large bowl. Drizzle with the remaining 1 tablespoon vinegar and sprinkle with bacon. If desired, garnish with lemon peel.


Tip: To bake pork bacon, place slices side-by-side on a rack in a foil-lined shallow baking pan with sides. Bake for 18 to 21 minutes or until bacon is crisp-cooked. Drain well on paper towels.

Nutrition Facts

3/4 cup
108 calories; protein 5.4g; carbohydrates 11.8g; dietary fiber 4.4g; sugars 3.7g; fat 5.4g; saturated fat 1.1g; cholesterol 4.4mg; vitamin a iu 857.4IU; vitamin c 97.7mg; folate 69.4mcg; calcium 52.2mg; iron 1.8mg; magnesium 28.8mg; potassium 475.9mg; sodium 195.4mg.

1 1/2 vegetable, 1 fat, 1/2 other carbohydrate