Brussels Sprouts with Panko - PCOS-Friendly Recipe
This Brussels Sprouts with Panko is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- Corn oil for frying
- 4 pounds Brussels sprouts, outer leaves removed, cut in half
- 1 cup Thick Tahini Sauce
- 1 cup low-fat plain yogurt
- 2 tablespoons pomegranate molasses
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon finely chopped garlic
- 1 cup panko (Japanese-style breadcrumbs)
- Pinch sea salt
Instructions
- Pour 1/4 to 1/2 inch corn oil in a large skillet and place over a high heat until hot. To test the temperature, slip half a Brussels sprout into the pan; if it makes a popping sound, the oil is hot enough. Working in batches, fry the Brussels sprouts, turning occasionally, until they are browned all over, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel-lined plate to drain.
- Meanwhile, whisk together the Thick Tahini Sauce , yogurt and pomegranate molasses in a medium bowl. Set aside.
- In a small skillet, heat the olive oil over medium-high until hot. Add the garlic and saute until fragrant, about 1 minute. Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes. Stir in the salt and remove the breadcrumbs from the heat. Transfer to a paper towel-lined plate to cool.
- Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.
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Frequently Asked Questions
Yes, this Brussels Sprouts with Panko recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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