Dinner: Roasted Brussels Sprouts with Cabbage and Pine Nuts

This recipe includes fertility superfoods such as:

Lemon, Cranberries, Honey, Nuts

Health and fertility benefits of Roasted Brussels Sprouts with Cabbage and Pine Nuts

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. One tbsp of honey has a glycemic index (GI) of 55. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/2 cup pine nuts
1 pound brussels sprouts, quartered
6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 tablespoons fresh lemon juice
2 tablespoons honey
2 teaspoons Dijon mustard
1/8 teaspoon cayenne pepper
1/2 teaspoon pure chile powder, such as ancho
1 1/2 pounds red cabbage, very thinly sliced on a mandoline (6 cups)
1/2 cup dried cranberries
4 garlic cloves, thinly sliced
1 ounce Parmigiano-Reggiano cheese, thinly shaved

Instructions

Preheat the oven to 450 °. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown. On a large rimmed baking sheet, toss the brussels sprouts with 1 tablespoon of the olive oil and season with salt and black pepper. Roast for about 15 minutes, until the brussels sprouts are lightly caramelized and tender.
Meanwhile, in a small bowl, whisk the lemon juice with the honey, mustard, cayenne and chile powder. Slowly whisk in 1/4 cup of the olive oil and season with salt and pepper.
In a large bowl, toss the cabbage with the toasted pine nuts and cranberries. In a small skillet, heat the remaining olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Scrape the garlic and hot oil over the cabbage. Add the brussels sprouts and toss, then add the dressing and toss again. Scatter the cheese shavings over the top and serve right away.

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