Balsamic Roasted Brussels Sprouts with Bacon
Recipe from Diabetic Living



by 2  people


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Servings: 4
Serving size: 3/4  cup
Prep Time: 20 mins
Related Categories: Vegetables
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Ingredients
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    1   pound 
    Brussels sprouts, trimmed
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    2   tablespoons 
    balsamic vinegar
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    1   tablespoon 
    olive oil
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    1/4  teaspoon 
    black pepper
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    1/8  teaspoon 
    salt
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    2   
    slices bacon, crisp-cooked, drained, and crumbled
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    2   teaspoons 
    finely shredded lemon peel (optional)

Directions
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.
Nutrition information
Per Serving: cal. (kcal) 108, Fat, total (g) 5, chol. (mg) 4, sat. fat (g) 1, carb. (g) 12, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 4, pro. (g) 5, vit. A (IU) 826.03, vit. C (mg) 96.25, Thiamin (mg) 0.18, Riboflavin (mg) 0.12, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 68.54, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 195, Potassium (mg) 476, calcium (mg) 50.48, iron (mg) 1.8, Vegetables () 1.5, Other Carb () 0.5, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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Brussels Sprouts with Bacon-Horseradish Cream

These tangy horseradish-cream-topped Brussels sprouts are just the thing to serve with corned beef and potatoes, or alongside a holiday ham or turkey. Look for sprouts with tight, firm, small deep-green heads; if they're still on the stalk, so much the better. To prepare, peel off outer leaves and trim the stems. Double it: Steam the Brussels sprouts in a Dutch oven instead of a saucepan.

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