“Meatless Monday” Recipe of the Week – ROASTED BRUSSELS SPROUTS WITH TOMATOES

January 15, 2018 at 7:21 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – ROASTED BRUSSELS SPROUTS WITH TOMATOES. Another delicious and healthy recipe from one of my favorite recipe websites, the Diabetic Gourmet Magazine. At the site you’ll find a large selection of Diabetic Friendly Recipes, Diabetes Management, Diabetes News, and more! So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/



1 pound small fresh Brussels sprouts, trimmed and cut in half lengthwise
1 can (14.5 ounces) Hunt’s Fire Roasted Diced Tomatoes, drained
2 tablespoons pure canola oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper


1 – Heat oven to 425F.
2 – In large bowl, toss together Brussels sprouts, drained tomatoes, oil, garlic powder, salt and pepper.
3 – Spread mixture in single layer on large shallow baking pan.
4 – Bake 20 minutes or until Brussels sprouts are tender and browned, stirring once halfway through.
You can assemble this dish in the morning and slip them in the refrigerator, so all you have to do is slide them in the oven at dinner time.

Recipe Yield: Yield: 6 servings.

Calories: 75
Fat: 5 grams
Fiber: 2 grams
Sodium: 217 milligrams
Protein: 2 grams
Carbohydrates: 7 grams
Sugars: 2 grams


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