
Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes
Roasted Brussels Sprout Polenta Bowl
Original Recipe: fitfoodiefinds.com
INGREDIENTS:
FOR THE BRUSSELS SPROUTS:
- 1 pound brussels sprouts, halved
- 2–3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons aged balsamic vinegar
- ½ teaspoon sea salt
FOR THE CARAMELIZED ONIONS:
- 1 large red onion, finely sliced
- 3 tablespoons of olive oil
- salt, to taste
FOR THE KALE:
- 4 cups kale, deboned and packed
- 3 tablespoons olive oil
- 1/2 tablespoon garlic powder
- salt and pepper, to taste
FOR THE POLENTA:
- 1 18oz. tube of polenta
- 1–2 cups vegetable broth
TOPPINGS:
- Microgreens
- harissa sauce
- DIRECTIONS:
FOR THE BRUSSELS SPROUTS
- First, preheat oven to 375ºF.
- Then, prep brussel sprouts by washing and patting dry. Slice off the end and then slice in half. Place on a large baking sheet.
- Drizzle with a generous amount of olive oil, and sprinkle on minced garlic, balsamic vinegar, and sea salt.
- Using your hands, toss brussel sprouts to make sure that everything is evenly coated and spiced.
- Place in oven for 23-27 minutes.
FOR THE CARAMELIZED ONIONS:
- Heat 3 tablespoons of olive oil in a large frying pan over low/medium heat.
- Add sliced red onion to the pan. Let cook for 6-8 minutes (stirring occasionally) over low/medium heat until onions are translucent.
- Season with salt to taste and set aside.
FOR THE KALE:
- In the same frying pan as the onions, heat 3 tablespoons of olive oil. Add kale.
- Season with garlic powder and salt and sauté for 2 minutes. Just long enough to wilt the kale, before it gets soggy. Set aside.
FOR THE POLENTA:
- Open one tube of polenta, cut it into chunks, and place into a medium pot. Turn to medium/high heat.
- Add 1/2 cup of chicken broth at a time to the polenta and mix continuously until creamy (about 1-2 cups in total, depending on how creamy you like your polenta). Once creamy, remove from heat and set aside.
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