Sweet-and-Sour Brussels Sprouts - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
White soy sauce is sweeter than regular soy sauce, a good counterbalance to the earthy brussels sprouts.
Ingredients
- 2 1/2 pounds brussels sprouts, trimmed, halved lengthwise
- 4 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1/2 cup red wine vinegar
- 3 tablespoons sugar
- 1 tablespoon fish sauce
- 1 tablespoon white soy sauce or reduced sodium soy sauce
- 2 tablespoons unsalted, roasted pumpkin seeds (pepitas)
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon Aleppo pepper or 1/2 teaspoons crushed red pepper flakes
Instructions
- Preheat oven to 400 °F. Toss brussels sprouts and 3 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until softened and cut sides are brown, 20 –25 minutes.
- Whisk vinegar, sugar, fish sauce, soy sauce, and remaining 1 tablespoon oil in a large bowl. Add brussels sprouts and toss to coat; transfer to a platter. Top with pumpkin seeds and rosemary; sprinkle with Aleppo pepper.
- DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill.
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