Brussels sprouts are low on the glycemic index and high in antioxidants and vitamin C.
20 medium Brussels sprouts, cleaned
4 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice
1/4 cup pine nuts
1/4 cup grated Pecorino cheese
Salt and freshly ground black pepper
- Cut the Brussels sprouts in half lengthwise. Then, thinly slice them until you get to the chunky white core of the sprout (about 3/4 of the way down). Discard the remainder.
- Place Brussels sprouts in a medium mixing bowl and add the olive oil, lemon juice, pine nuts and cheese. Mix ingredients thoroughly. Season with salt and pepper.
- Cover the bowl and let sit for 30 minutes to allow the flavors to marry before serving.
Per Serving 256 calories, 7 g protein, 9 g carbohydrates, 4 g fiber, 23 g fat, 4 g saturated fat, 10 mg cholesterol, 152 mg sodium
Source: Chef Art Smith, a spokesperson for the Taking Diabetes to Heart campaign and publisher of Art Smith’s Healthy Comfort (Harper Collins, 2013)
From our sister publication Diabetes Focus, Fall 2013