Disclaimer: I am not a doctor, nutritionist or professional chef. I do not provide nutritional breakdowns or carb counts with my recipes. Google is a great source for that if needed. Blessed be... and happy cooking!

Wednesday, June 5, 2024

Holiday Brussels Sprouts & Cranberries

 This recipe is adapted from the ADA's Diabetic Food Hub.

Think you don’t like Brussels sprouts? Keep an open mind and try this recipe. Roasting veggies brings out maximum flavor and the mix of balsamic and cranberries is delicious. Unfortunately, roasting this vegetable brings the glycemic index up quite a bit so portion control is important. 

Boiled sprouts GI is around 32, but roasting brings the GI into the high range at about 75. Sticking to a portion of 1/2 - 3/4 cup of this delicious side will retain a GL in the very low range. Enjoy!

Ingredients:

  • olive oil cooking spray
  • 1 lb fresh Brussels sprouts - trimmed and cut in half
  • 2 tbsp olive oil
  • 2 tbsp Balsamic vinegar - get creative... I used a white lemon Balsamic to pair with the Lemon Pepper Halibut
  • 1/3 cup dried cranberries - get the ones with least sugar.
  • 1/8 tsp table salt - maybe more to taste
  • 1/4 tsp black pepper
Preparation:
Place cranberries in a small bowl and just barely cover with water.
Let soak for 1 hour and drain.

Preheat oven to 400 degrees when cranberries are ready.

Spray a baking sheet with cooking spray.

In a medium bowl, add remaining ingredients and mix well.

Pour Brussels sprouts mix on baking sheet and spread to a single layer.

Bake for 25-30 minutes, tossing once around the 15 min mark during baking.

Serves best with loin of pork or turkey or even a nice halibut as shown here.

Blessed be... and happy cooking!