Roasted Baby Brussels Sprouts

Tomatoes, olives, and garlic are staples of zesty Sicilian cooking. Raisins add sweetness giving the sauce a tantalizing sweet and sour flavor.

Make the sauce in a microwave oven and use frozen baby Brussels sprouts for a quick and easy dinner. Look for small baby Brussels sprouts in the freezer section.

Helpful Hints:

This sauce also goes well with chicken or beef.

If frozen baby Brussels sprouts are not available, use large ones and cut them in quarters.

Make sure your oven is at temperature before adding the Brussels sprouts.

Countdown:

Preheat oven to 400 degrees.

Prepare all ingredients.

When oven is at temperature roast Brussels sprouts and potatoes.

Make sauce.

Sauté swordfish. SHOPPING LIST: To buy: 1 can low-sodium diced tomatoes, 1 container pitted black olives, 1 container raisins, 1 bottle dried oregano and

2 cups baby Brussels sprouts

1 pound canned potatoes, rinsed and drained (about 1 cups)

1 tablespoon olive oil 2 tablespoons balsamic vinegar teaspoon salt teaspoon freshly ground black pepper

3/4 pound swordfish steaks.

Staples: olive oil, garlic, salt and black peppercorns.

Preheat oven to 400 degrees. Remove stem end from Brussels sprouts and cut in half. Cut potatoes in half or into pieces about the same size as the Brussels sprouts. Line a baking sheet with foil. Add the oil and roll the potatoes and Brussels sprouts in the oil making sure all sides are covered. Sprinkle with

Recipes are from “Mix ‘n’ Match Meals in Minutes for People with Diabetes” by Linda Gassenheimer, salt and pepper and toss well. Spread vegetables in one layer on the sheet. Roast 20 minutes. Remove from oven and turn potatoes and sprouts over. Roast another 10 minutes.

Remove vegetables to a bowl. Add the balsamic vinegar and toss well. Let rest while you make the fish.