Roasted Balsamic Brussels Sprouts
- 2- 3 cups brussels sprouts, sliced in half
- Pepper, to taste
- Dash salt (optional)
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
Pre-heat oven to 375 degrees.
About Tracy Dugick, Registered Dietitian
Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed.
Toss above with the brussels sprouts to coat and layer on a baking sheet. Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.
Tracy Dugick has been the Chief Clinical Dietitian and Inpatient Diabetes Educator at Mid-Columbia Medical Center (MCMC) for over a decade. She graduated from the University of Nebraska with a B.S. in Nutrition and Central Washington University with a M.S. in Nutrition.
At MCMC she manages four Registered Dietitians who service various contract accounts in the Columbia Gorge, provide inpatient nutrition services, consult hospital cancer center clients and provide diabetes services for patients staying at the hospital.
Tracy has been key in the implementation of insulin drip protocols, insulin orders and insulin pump protocols. She also educates patients, staff and providers regarding current diabetes practices. Tracy previously started and managed the outpatient diabetes program that included an ADA Recognized Program.