Lunch: Brussels Sprouts with Chestnuts and Honey Mustard Dressing

Recipe by April Bloomfield Recipe courtesy of April Bloomfield. Brussels sprouts with a bold dressing are downright delicious.

This recipe includes fertility superfoods such as:

Lemon, Honey

Health and fertility benefits of Brussels Sprouts with Chestnuts and Honey Mustard Dressing

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

3 lemons
1 c. extra-virgin olive oil
3 tbsp. Dijon mustard
2 tbsp. chestnut honey
1 tbsp. whole grain mustard
1 tsp. chopped fresh thyme leaves
1 tsp. kosher salt
1/2 tsp. Freshly ground pepper

Instructions

To make dressing: In a small saucepan, cover 1 lemon with water. Bring to a boil; reduce heat and simmer until soft, about an hour, turning lemon occasionally. Remove lemon and let cool. Cut lemon in half and with a teaspoon scrape out pulp, leaving just the peel; finely chop peel. Squeeze 4 tablespoons juice from remaining lemons. In a bowl, mix lemon peel, olive oil, Dijon mustard, honey, whole grain mustard, thyme, salt, and pepper. Whisk to combine.
To prepare vegetables: With a paring knife, cut an X in the flat side of each chestnut shell. In a saucepan, cover chestnuts with water and bring to a boil; reduce heat and simmer until tender, about 15 minutes. Drain chestnuts. When cool enough to handle but still warm, peel chestnuts.
With tip of paring knife, make a shallow X in the bottom of each brussels sprout. Bring a large pot of salted water to a boil. Add brussels sprouts and cook until tender, about 6 minutes. Drain and run under cold water until cool.
In a large skillet, melt butter over medium heat. Add chestnuts and sprouts; season with salt and pepper to taste. Cook, turning occasionally with a spatula, until vegetables are browned, 15 to 20 minutes. With a slotted spoon, remove vegetables to a large serving platter. Whisk dressing and drizzle 1/4 cup over vegetables.

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