Recipe for Slow Roasted Brussels Sprouts with Sautéed Cabbage, Spinach and Chard

Prep Instructions

  • Yield: 8 (3/4 cup) servings
  • Prep Time: 10 minutes
  • Cooking Time: 40 minutes
  • Total Time: 50 minutes

Recipe Ingredients

2 tablespoons olive oil, 1/2 cup red onions, julienned, 1 tablespoon fresh garlic, minced, 4 tablespoons dried cranberries, 1/4 cup balsamic vinegar, 12 ounces fresh brussels sprouts , 2 cups red cabbage, shredded, 2 cups power greens (baby spinach, baby red and green Swiss chard, baby kale), 1/4 teaspoon salt, 1/2 teaspoon kosher salt, 1 nonstick cooking spray

Cooking Instructions

Follow the prep technique next to each ingredient. Preheat oven to 350˚F. Trim and cut the brussels sprouts in half. Coat with nonstick cooking spray and roast 20 to 30 minutes or until golden brown; if you prefer them steamed, place in a steam basket for 6 to 8 minutes. In hot skillet sauté onion in olive oil and add half of the balsamic vinegar to caramelize the onions. Follow with the dried cranberries and roasted brussels sprouts. Add the garlic and sauté to coat. Season with salt and pepper. Fold in the rest of the ingredients and the remaining balsamic vinegar. Sauté until vegetables are wilted but firm.

Category Tags

Diabetes-friendly, Gluten-free, Low carbohydrate / low sugar, Low cholesterol, Low sodium, Vegan, Vegetarian, Whole food, plant-based, Vegetables

Nutritional Data

  • Calories: 107.78
  • Fat: 5.60 grams
  • Saturated Fat: 0.78 gram
  • Cholesterol: 0 milligram
  • Sodium: 101.29 milligrams
  • Carbohydrates: 12.52 grams
  • Fiber: 2.94 grams
  • Sugars: 6.80 grams
  • Protein: 2.12 grams

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