Total Nutrition Technology
Tuesday, November 12, 2013

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  • Makes: 4 servings
  • Serving Size: 3/4cup

  •    pound Brussels sprouts, trimmed
  •    2 tablespoon balsamic vinegar
  •    tablespoon olive oil
  •    1/4 teaspoon black pepper
  •    1/8 teaspoon salt
  •    slices bacon, crisp-cooked, drained, and crumbled
  •    teaspoons finely shredded lemon peel (optional)

  1.  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.
  2.  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.
  3.  Transfer Brussels sprouts to a large bowl. Drizzle with the remaining 1 tablespoon vinegar and sprinkle with bacon. If desired, garnish with lemon peel.

PER SERVING: 108 cal., 5 g total fat (1 g sat. fat), 4 mg chol., 195 mg sodium, 12 g carb. (4 g fiber, 4 g sugars), 5 g pro.

Exchanges: Vegetables: 1.5,  Fat: 1

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