Portions:
4

Serving Size:
3/4 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

  • 2-1/2 cups Brussels sprouts
  • 2 medium fresh pears
  • 2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar glaze

Preparation

  1. Preheat the oven to 400° F.
  2. Remove the outside leaves of the Brussels sprouts. Cut in half. Cut the pears into 1/2-inch cubes.
  3. Place 1 teaspoon olive oil in a mixing bowl. Add Brussels sprouts and toss to coat with the oil.
  4. Transfer Brussels sprouts to a 9” x 13” pan and spread into a single layer on half of the pan. Bake for 12 minutes.
  5. Place the remaining teaspoon olive oil in the mixing bowl. Add pears and toss to coat with oil.
  6. Remove Brussels sprouts from the oven and add the pears to the other half of the pan. Roast for an additional 12 minutes, or until pears are tender.
  7. Drizzle pears with 1 teaspoon balsamic vinegar glaze. Mix sprouts and pears together in a serving bowl.

Helpful hints

  • Balsamic vinegar glaze, also called balsamic vinegar reduction, may be purchased or made at home.  For homemade, using a small saucepan bring 1 cup of vinegar to a boil then reduce to medium heat. Cook for 10 to 15 minutes until vinegar is reduced by half or until it reaches your desired consistency. Store extra in a covered container in the refrigerator.

Nutrients per serving

Calories 110

Protein 2 g

Carbohydrates 19 g

Fat 3 g

Cholesterol 0 mg

Sodium 15 mg

Potassium 320 mg

Phosphorus 49 mg

Calcium 32 mg

Fiber 4.9 g

Renal and renal diabetic food choices

  • 2 vegetables, medium potassium
  • 1 fruit, low potassium

Carbohydrate choices

1

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