ROASTED BRUSSELS SPROUTS
WITH GRAPES AND BALSAMIC
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons extra-virgin olive oil
Pinch of salt
Freshly ground black pepper to taste
1 cup red California grapes
2 tablespoons ready-to-use balsamic glaze
Nutritional analysis per serving: Calories 150; Protein 3 g; Carbohydrate 20 g; Fat 7 g (42% Calories from Fat); Saturated Fat 1 g (6% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 30mg; Fiber 4 g.
Heat oven to 450 F. Toss sprouts with olive oil, salt, and pepper on a baking sheet until sprouts are well-coated. Roast until deep golden brown, about 17-20 minutes, turning the sprouts halfway through. Stir in the grapes and roast 3-5 minutes longer. Transfer to a bowl and drizzle with the glaze or drizzle a platter with glaze and pile sprouts on top. Serve.
Note: Balsamic glaze is a flavorful condiment that adds a rich, sweet and tangy finish to whatever it is drizzled on.
Prep time: 15 minutes
Cook time: 20 minutes
STUFFED SWEET POTATOES
WITH ROASTED GRAPES
4 medium sweet potatoes
2 cups red California grapes
1 teaspoon olive oil
1/3 cup honey
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Nonstick baking spray
makes 4 servings
Created by Mitzi Dulan, RD
Preheat oven to 350 F. Using a fork, poke holes into each sweet potato. Individually wrap each sweet potato with aluminum foil. Bake for 60 minutes or until sweet potatoes are tender. Take each sweet potato out of foil. Cut each potato in half horizontally so that the sweet potato side that was facing down in the oven remains down. Allow to cool.
Now, preheat the oven to 450 F. Spray a baking sheet with nonstick spray. In a small bowl, lightly drizzle the olive oil onto the grapes and toss to coat. Place grapes in a single layer on the baking sheet. Roast grapes for about 15 minutes or until grapes start to burst.
After sweet potatoes are cool, gently remove the flesh from each potato half, while trying to keep the skins of the bottoms intact. In a large bowl, mix together the sweet potato flesh, cinnamon, 1/4 cup honey, nutmeg and cinnamon. Add the mixture back into the sweet potato skins. Warm up the sweet potatoes for a few minutes in the oven if they were completely cooled. Top each sweet potato with grapes and serve with remaining honey drizzled on top.
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