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Prep Time:25 minsCook Time:20 minsTotal Time:45 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:25 minsCook Time:20 minsTotal Time:45 minsServings:8Yield:8 servings
Prep Time:25 mins
Prep Time:
25 mins
Cook Time:20 mins
Cook Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundsfresh Brussels sprouts1tablespoonolive oil2teaspoonsbutter3clovesgarlic, minced⅓cupbalsamic vinegar¼cupwhole pitted dates, chopped¼teaspoonsalt⅛teaspoonground black pepper
Cook Mode(Keep screen awake)
Ingredients
2poundsfresh Brussels sprouts
1tablespoonolive oil
2teaspoonsbutter
3clovesgarlic, minced
⅓cupbalsamic vinegar
¼cupwhole pitted dates, chopped
¼teaspoonsalt
⅛teaspoonground black pepper
DirectionsPreheat 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.Originally appeared: Diabetic Living Magazine
Directions
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.
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.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)99Calories3gFat17gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
