Brussels Sprouts and Green Beans with Lemon Butter - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 container Brussels sprouts
- 1 lb. green beans
- 1/2 c. slivered almonds
- 3 tbsp. butter
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1 tbsp. fresh lemon peel
Instructions
- In 5- to 6-quart saucepot or Dutch oven, heat 1 inch water to boiling over high heat. Add Brussels sprouts; cook 10 to 12 minutes or until tender. With slotted spoon, transfer Brussels sprouts to large bowl of ice water to stop cooking. Drain Brussels sprouts thoroughly; transfer to medium bowl.
- Return water in saucepot to boiling over high heat. Add green beans and cook 10 to 12 minutes or until tender; drain in colander, then plunge into ice water to stop cooking. Drain green beans thoroughly. If you like, transfer Brussels sprouts and green beans to separate self-sealing plastic bags. Refrigerate up to 1 day.
- About 20 minutes before serving, cut Brussels sprouts lengthwise into quarters or halves if small.
- In same saucepot, heat almonds and butter over medium heat 5 to 6 minutes or until butter melts and turns deep golden brown in color, being careful that butter does not burn. Add salt, pepper, and vegetables, and cook 5 to 7 minutes or until vegetables are heated through, stirring occasionally. Toss with lemon peel. Transfer vegetables to serving bowl.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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