November is Diabetes Awareness Month and today is World Diabetes Day. Food bloggers around the globe are celebrating by posting diabetic-friendly recipes. Many thanks to Carolyn of All Day I Dream About Food for organizing this event. Make sure you visit Carolyn’s blog so you can enter to win a Kitchen Aid mixer in blue (the color of diabetes awareness) and see links to all of today’s great recipes.
Did you know that 25.8 million people in the U.S. have diabetes? That’s 8.3% of the population. The scary part is that 7 million of them don’t know it. In addition, 79 million people have prediabetes.
In a strange way, I was lucky when I was diagnosed with type 2 diabetes 14 years ago. My doctor caught it when I went in for my annual physical and immediately sent me to a Certified Diabetes Educator even though my blood glucose numbers weren’t through the roof. I changed my eating habits and lost 30 pounds in the first year, which I’ve kept off to this day. If my doctor hadn’t been proactive, who knows how many complications I would have suffered by now.
I’m celebrating World Diabetes Day with a most unusual companion – Brussels sprouts. It’s not that I don’t like them, I just don’t cook them very often because the ones in my grocery store generally look pathetic. I was very excited to find some healthy-looking ones this week. This recipe satisfies the balsamic vinegar fiend in me while also exciting The Grillmaster’s medjool date-loving taste buds.
If you think you don’t like Brussels sprouts, I urge you to try roasting them and coating them with this sweet-tart glaze. If you do like Brussels sprouts, I’d love to hear your favorite way to serve them.
I think I’ll go take a walk on the beach. How are you celebrating World Diabetes Day?
Date- and Balsamic-Glazed Brussels Sprouts
Adapted from Diabetic Living
1 pound fresh Brussels sprouts
1/2 tablespoon olive oil
1 teaspoon butter
2 cloves garlic, minced
3 tablespoons balsamic vinegar
2 pitted medjool dates, chopped
1/8 teaspoon Kosher salt
freshly ground black pepper
Preheat oven to 425°F.
Trim stem ends from Brussels sprouts. Remove and discard outer leaves. Rinse and drain.
Cut Brussels sprouts in half lengthwise. Place in large bowl and toss with olive oil. Line a baking sheet with parchment paper or a silicone mat. Spread Brussels sprouts in a single layer in the baking pan, cut side down.
Roast, stirring twice, until crisp, tender and browned, about 20 minutes.
While Brussels sprouts are in the oven, melt butter in saucepan over medium heat. Add garlic and cook about 30 seconds. Add balsamic vinegar, dates, salt and pepper. Cook until sauce has thickened and reduced, about 5 minutes.
Toss Brussels sprouts with sauce and serve immediately.
Makes 4 servings
Per serving: 117 calories, 3g fat (1g sat), 2mg cholesterol, 104mg sodium, 22g carb, 5g fiber, 12g sugar, 4g protein
These brussels sprouts are very low in Cholesterol. They are also a good source of Dietary Fiber, Vitamin A, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Vitamin C and Vitamin K. (Source: nutritiondata.com)