I wanted to up the veggie game in my house, so I smothered Brussels sprouts with garlic and goat cheese. It’s really a side dish, but we even eat it for lunch!
—Brenda Williams, Santa Maria, CA
Takes: 30 min. • Makes: 16 servings (2/3 cup each)
3 lbs. Brussels sprouts, trimmed and halved
1/4 cup olive oil
8 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1 pkg. (5.3 oz.) fresh goat cheese, crumbled
Preheat oven to 425°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a bowl; toss with cheese.
Per Serving: 2/3 cup: 81 cal., 5g fat (1g sat. fat), 6mg chol., 205mg sodium, 8g carb. (2g sugars, 3g fiber), 4g pro. Diabetic Exchanges: 1 vegetable, 1 fat.