Lunch: Roasted Brussels Sprouts with Capers, Walnuts and Anchovies

This recipe includes fertility superfoods such as:

Honey, Nuts, Walnuts

Health and fertility benefits of Roasted Brussels Sprouts with Capers, Walnuts and Anchovies

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. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

3 pounds brussels sprouts, quartered
3/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 cup walnuts
1/4 cup red wine vinegar
1 tablespoon grainy mustard
2 tablespoons honey
3 tablespoons capers, rinsed and chopped
2 garlic cloves, minced
2 shallots, minced
One 2-ounce tin of anchovies, drained and minced

Instructions

Preheat the oven to 425 °. In a large bowl, toss the brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots; shift the pans halfway through roasting.
Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.
In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining 1/2 cup of oil until emulsified. Add the capers, garlic, shallots and anchovies; season with salt and pepper. Add the brussels sprouts and walnuts and toss well. Serve.

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