Roasted Brussels Sprouts with Bacon and Balsamic (diabetic)
Printed from Inclusive Kitchen — Roasted Brussels Sprouts with Bacon and Balsamic
Roasted Brussels sprouts are a beloved side dish, known for their nutty flavor and satisfying crunch. When paired with crispy bacon and a drizzle of balsamic vinegar, they transform into a savory delight that can please any palate. This diabetic-friendly version reduces sugar and uses sensible carb swaps, making it a guilt-free indulgence.
Historically, Brussels sprouts have been cultivated since the 16th century in Belgium, where they were named after the city of Brussels. They gained popularity in the United States in the 20th century, becoming a staple in many households. Their unique flavor profile and health benefits have made them a favorite among health-conscious eaters.
In this recipe, we embrace the natural sweetness of Brussels sprouts while balancing it with the savory notes of bacon and the tang of balsamic vinegar. The result is a dish that not only satisfies your taste buds but also aligns with a diabetic-friendly lifestyle. Plus, it’s a great way to sneak in some veggies without anyone noticing—unless, of course, you tell them about the bacon!
Ingredients
- 1 pound Brussels sprouts
- 4 slices bacon
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting, allowing the Brussels sprouts to caramelize beautifully while the bacon crisps up.
- While the oven heats, rinse the Brussels sprouts under cold water and trim the ends. Cut any larger sprouts in half to ensure even cooking; you want them all to be roughly the same size.
- In a large mixing bowl, combine the trimmed Brussels sprouts with olive oil, salt, black pepper, and garlic powder. Toss everything together until the sprouts are well-coated; this will help them roast evenly.
- Next, chop the bacon into small pieces. This will allow it to render its fat more quickly and infuse the sprouts with flavor.
- Add the chopped bacon to the bowl with the Brussels sprouts. Toss again to distribute the bacon pieces evenly among the sprouts.
- Spread the Brussels sprouts and bacon mixture in a single layer on a large baking sheet. Make sure they are not overcrowded; this helps them roast rather than steam.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes. Stir the mixture halfway through to ensure even cooking. The sprouts should be golden brown and tender when done.
- Once roasted, remove the baking sheet from the oven and drizzle the balsamic vinegar over the Brussels sprouts and bacon. Toss gently to combine; the heat will help the vinegar absorb into the dish.
- Let the dish sit for a few minutes to cool slightly. This allows the flavors to meld together beautifully.
- Serve warm as a side dish or a light main course. The combination of crispy bacon and tangy balsamic will have everyone asking for seconds—just don’t tell them it’s diabetic-friendly!
Nutrition (per serving)
- Calories: 180
- Carbs g: 10
- Protein g: 8
- Fat g: 14
- Sugar g: 2
