365 Guru - Recipes, Music & Health - Rock ON: [Healthy_Recipes_For_Diabetic_Friends] Shredded and Roasted Brussels Sprouts with Almonds and Parmesan

Wednesday, July 8, 2015

[Healthy_Recipes_For_Diabetic_Friends] Shredded and Roasted Brussels Sprouts with Almonds and Parmesan - 15g Carbs, 6g Fiber, 3g Sugar

Shredded and Roasted Brussels Sprouts with Almonds and Parmesan -

From: KalynsKitchen.com
(Makes 2-3 servings, or an entire lunch for a hungry food blogger; recipe created by Kalyn with inspiration from lots of shredded brussels sprouts seen in other places.)

1 lb. brussels sprouts
1 1/2 Tbsp olive oil PLUS about 1 tsp for brushing roasting pan
1 tsp balsamic vinegar
Salt and fresh ground black pepper to taste
1 - 2 Tbsp coarsely grated Parmesan cheese
1 - 2 Tbsp toasted slivered almonds (could use other types of nuts as well)

Preheat oven to 400F/205C.

Trim the stem end from brussels sprouts, then cut them crosswise into thin strips about 3/8 inch wide. (I used the food processor with a 6mm slicing blade, but some sprouts got sliced the wrong way and didn't separate, and next time I'd slice them crosswise with a knife.) Put shredded sprouts into a bowl. Whisk together the olive oil and balsamic vinegar, then toss the brussels sprouts with the oil-vinegar mixture and season with a generous amount of fresh ground black pepper and some salt.

Brush a roasting pan with 1 tsp. of olive oil and arrange the brussels sprouts on the pan in a single layer. Roast until the brussels sprouts are nicely browned on the edges and tender, about 25 minutes. I turned them about every 10 minutes.

During the last few minutes of roasting time, put almonds in a dry pan and toast 1-2 minutes, shaking the pan so they don't burn. Don't walk away because they go from nicely browned to burned in a few seconds.

Wipe out the bowl you used to toss the raw brussels sprouts in, and when they are cooked through and browned as much as you'd like, toss the hot sprouts with the coarsely grated Parmesan. Arrange on serving dish, sprinkle almonds over and serve.

(Normally a pound of vegetables will serve four people, but these shrink up a bit when they're roasting, so if you're serving more than 3 people I would double the recipe and roast on a large cookie sheet.)

Servings: 3
Nutrition per Serving: 160 Calories, 80 Calories from Fat, 9g Total Fat, 1.9g Saturated Fat, <5mg Cholesterol, 340mg Sodium, 620mg Potassium, 15g Total Carbs, 6g Dietary Fiber, 3g Sugars, 6g Protein
Vitamin A: 25%
Vitamin C: 210%
Calcium: 10%
Iron: 10%