Brussels Sprouts with Chestnuts and Honey Mustard Dressing - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by April Bloomfield
Recipe courtesy of April Bloomfield. Brussels sprouts with a bold dressing are downright delicious.
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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Honey.
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