Brussels sprouts are low on the glycemic index and high in antioxidants and vitamin C.

Brussels Sprout Salad Image

Serves 4


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


  1. 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.
  2. 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.
  3. 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

Publication Review By: the Editorial Staff at

Published: 08 Aug 2013

Last Modified: 25 Mar 2015