1/4 cup extra virgin olive oil
4 cups Brussels sprouts, trimmed and halved lengthwise
2 tbsp water
1 tbsp lemon juice (about juice of half a lemon)
In a 12-inch nonstick skillet heat 3 tablespoons of the olive oil over medium heat.
Arrange the sprouts in the pan in a single layer with cut sides down. Drizzle with the remaining oil and sprinkle generously with salt and some black pepper.
Cover skillet and cook for 3 minutes. Remove lid and sprinkle the sprouts with the water; cover and cook another 2 minutes. Sprouts should be just tender when pierced with a fork. They should be beginning to caramelize.
Remove lid and increase heat slightly. When the cut sides are well caramelized, toss sprouts in the pan and drizzle with the lemon juice; sprinkle with more salt and pepper to suit taste.
Yield: 6 servings
Per serving: 106 calories, 9 g fat, 0 mg cholesterol, 209 mg sodium, 6 g carbs, 2 g fiber, 2 g protein
(Remember fat from olive oil is a healthy fat so don't worry about the fat grams.)
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.