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Showing Results for: “brussels sprouts”
Roasted Brussels Sprouts and Butternut Squash
Roasting veggies brings out their sweetness as they develop a caramelized coating. Try roasting any of your favorite vegetables and experiment with different herbs for variety. To save time when cooking with butternut squash, buy prepackaged squash and cut down larger chunks. Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner . To order directly from the American Diabetes Association, click here .
Chicken & Apple-Sage Pan Sauce with Roasted Brussels Sprouts, Carrots & Turnip
A topping of sweet apple cooked with spicy maple syrup, piquant mustard, and woodsy sage transforms simply seared chicken into the perfect winter meal—complete with a robust, seasonal trio of roasted carrots, brussels sprouts, and turnip.
What’s in Season: Brussels Sprouts
These cute mini cabbage-like sprouts are not only good for you, they’re also delicious when cooked and seasoned properly! Brussels sprouts originate from Brussels, Belgium, where they got their name. Usually about one to two inches in size, these small sprouts have a cabbage flavor and texture, but are more tender than cabbage. When roasted or sauteed at high heat, Brussels sprouts take on a delicious sweet and savory flavor!
Pork & Freekeh Stir Fry with Brussels Sprouts, Carrots, and Shishito Peppers
This hearty stir-fry combines bites of rich pork, crisp vegetables, and warm grains of freekeh (a type of toasted wheat) with a savory-sweet sauce that highlights fragrant sesame oil, sweet honey, soy sauce, and a hint of spicy red pepper flakes.
Za’atar Chicken & Farro with Roasted Grapes, Onion & Brussels Sprouts
To accompany herby za’atar-coated chicken, you’ll serve it over a hearty bed of farro and roasted vegetables and grapes—brought together with a savory pan sauce of balsamic vinegar, garlic, and a touch of crushed red pepper.
Chicken, Brussel Sprouts & Mushroom Bake
This chicken, Brussels sprout, and mushroom bake is a quick one-skillet dish your family will love. The recipe is an excellent source of fiber, rich in veggies, and a good source of protein.
Autumn Sheet Pan Veggies
Why settle for just one veggie as your side dish? With these autumn sheet-pan veggies, you’ll get butternut squash, Brussels sprouts, red onion, plus Honeycrisp apples and a whole lot of flavor! And it’s so easy to make—just toss your veggies with zero calorie Splenda® Monk Fruit Sweetener, oil, and spices, arrange them on a baking sheet, and bake! Serve with Thanksgiving dinner or any dinner of the week.