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Roasted Brussels Sprouts and Sweet Potato with Balsamic Glaze – Diabetes-Friendly Side Dish

This diabetes-friendly side dish combines roasted Brussels sprouts and sweet potatoes for a flavorful, fiber-rich option. The balsamic glaze adds a touch of sweetness without added sugars, making it a nutritious choice for a balanced meal.



Ingredients

  • Brussels sprouts: 2 cups, halved
  • Sweet potato: 1 large, cubed
  • Olive oil: 2 tablespoons
  • Balsamic vinegar: 2 tablespoons
  • Garlic powder: 1 teaspoon
  • Salt and pepper: To taste
  • Fresh thyme: 1 tablespoon, chopped (optional for garnish)

Instructions

  1. Preheat the oven: Set to 400°F (200°C).
  2. Prepare the vegetables: In a large mixing bowl, toss the Brussels sprouts and sweet potato cubes with olive oil, garlic powder, salt, and pepper until evenly coated.
  3. Roast the vegetables: Spread the vegetables on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
  4. Add balsamic glaze: Remove the vegetables from the oven and drizzle with balsamic vinegar. Toss gently to coat.
  5. Serve: Garnish with fresh thyme if desired, and serve warm as a nutritious side dish or light meal.



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