Sweet-and-Sour Brussels Sprouts - PCOS-Friendly Recipe

Servings: 8

Lunch

This Sweet-and-Sour Brussels Sprouts is a 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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Frequently Asked Questions

Is Sweet-and-Sour Brussels Sprouts good for PCOS?

Yes, this Sweet-and-Sour Brussels Sprouts recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 8 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.

Comments

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