2 cups Brussels sprouts, cut in half

2 teaspoons canola oil

2 tablespoons balsamic vinegar

Salt and freshly ground black pepper

Place Brussels sprouts in a microwave-safe bowl and microwave on high 2 minutes. Mix oil and vinegar together in a small bowl and add to the hot sprouts. Toss well. Add salt and pepper to taste.

Yield: 2 servings.

Per serving: 85 calories (50% from fat), 4.8 g fat (0.4 g saturated, 2.9 g monounsaturated), no cholesterol, 3.0 g protein, 9.2 g carbohydrates, 3.3 fiber, 24 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”