Wednesday, April 02, 2008

More for me!
--Oven-Roasted Brussels Sprouts



Oven-Roasted Brussels Sprouts
The Sugar Solution Cookbook Copyright 2006

1 ½ pounds Brussels sprouts, quartered
1 tablespoon olive oil
½ teaspoon salt
1/8 teaspoon freshly ground pepper
4 cloves garlic, sliced

Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray.

In a large bowl, combine the Brussels sprouts and oil. Spread in a single layer on the baking sheet. Sprinkle with salt and pepper. Roast the Brussels sprouts, shaking the pan occasionally, for 10 minutes. Remove the baking sheet from the oven and stir in the garlic. Return to the oven and roast for 8 to 10 minutes longer, or until the Brussels sprouts are tender and the edges are lightly browned.

Makes 4 servings. Per serving: 108 calories, 6 g protein, 4 g fat, 16 g carbs, 0 mg chol, 330 mg sodium, 7 g fiber
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I think I'm the only one who ate these at my house and I don't care. I love Brussels sprouts and I don't mind having them all to myself.

I'm surprised at the protein content in brussels sprouts. They aren't a complete protein and should be eaten with a whole grain. I didn't know that before but I'll remember that now. This recipe also has more than 5 grams of fiber per serving (these are huge servings!). If something has more than 5 grams of fiber per serving, I can subtract the fiber from the carbohydrate count. I haven't been cutting it that close with the amount of carbs I have but it's nice to know anyway.

One thing I now realize is how happy we all are with just a simple meat and sides. I made steak last night, a cheaper cut that was under $5/pound but still very good marinated and sliced thin. My son couldn't get enough of it. I used the Griddler but I'm going to make sure we get our propane tank refilled for our gas grill outside. I'll probably be doing a lot of grilled, broiled, pan-fried, etc meats for the next few months.

I even ate a few potato wedges last night. My numbers have been getting better. I've got a long way to go - gestational diabetes only gets worse as pregnancy progresses. They caught it early with me.

Blast From The Past: Grilled Chicken Marinade from January 2006. I think I could still get away with that recipe if I decrease the sugar or maybe substitute a small bit of honey.

Question of the Day: What do you eat most often for dinner - meat and sides? Casseroles? One pot meal? Salads? Sandwiches?

4 comments:

Randi said...

Have you heard of Agave nectar? Its got a low glycemic index, perfect for diabetics. I use it on oatmeal, grapefruit, etc. It can be expensive in the grocery store, but I order it thru amazon( I think I pay about 26.00 for 6 bottles). It lasts me over a year!!

Anonymous said...

We have meat and sides most often, in fact almost always. Oh, and I'm with you on the brussel sprouts (the only one, out of five at our table).

Jan

tracy said...

We almost always have meat with a starch due to my husband being a picky eater. He doesn't eat any cooked veggies except potatos. So I am pretty limited. I am slowly getting my kids to eat a few brussel sprouts now and then but I usually am the only one who eats them.

Heather said...

We mostly eat simple things. And I am horrible with sides. I focus on the main dish and sometimes completely forget about a side other than a roll. However, most of my main dishes have a meat, veggie and something of a starch, so I still feel good about it.