Roasted Brussels Sprouts (Diabetic-Friendly)
Published: Friday, March 27, 2020
1 ½ lbs. Brussels sprouts
3 Tbsp. olive oil
¾ tsp. kosher salt
½ tsp. freshly ground black pepper
Preheat oven to 400°. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35-40 minutes, until crisp on the outside and tender on the inside. Shake pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt. Serve immediately. —6 servings.
• Exchange (per serving): 109 calories, 7 g fat, 1 g saturated fat, 4 g protein, 10 g carbohydrate, 0 mg cholesterol, 4 g fiber, 269 mg sodium.
Return to Top of Page