Roasted Caesar Brussel’s
Let’s face it, Thanksgiving isn’t exactly known for its health benefits. And you know what? That is the way it’s supposed to be! Food is so much more than “fuel” — it’s connection, it’s love and it’s art. In fact, it breaks my heart when my patients ask, “is it okay if I indulge around the holidays?” My answer? HECK YES and with zero guilt or feelings (aside from warm and cozy ones) attached!
In fact, sharing food around the holidays with your loved ones is so important when on a fertility journey. When you’re struggling with infertility, it can be isolating and cause you to become so zeroed in on the goal that you begin to miss life happening around you. And I don’t blame you for one second!
So let this Thanksgiving be a reminder that it’s okay to relax and enjoy food without restriction. One meal, or a few days of eating “less than optimal,” is not going to impact your fertility because the joy these special days bring makes up for any suboptimal nutrition.
With that being said, this recipe for Roasted Caesar Brussels is the perfect addition to your Thanksgiving table — with a few fertility bonuses!
The Brussels sprouts themselves are part of the cruciferous vegetable group. This family of vegetables is known for its fertility boosting benefits as they have properties that enhance the detoxification systems of the liver. Remember, optimal liver detoxification often equates to balanced hormones and balanced hormones often equate to higher egg quality, stronger ovulation and subsequent higher levels of progesterone.
This recipe is also super blood sugar friendly! It’s one Thanksgiving side dish you can count on that won’t spike your blood sugar.
Finally, the Caesar dressing contains anchovy paste — an amazing source of omega-3 fatty acids! Before you get grossed out, I promise you cannot taste the anchovies, they just make the dressing super flavorful! These omega-3 fatty acids help reduce inflammation, improve insulin sensitivity, and support healthy egg development
Roasted Brussels Caesar
Ingredients:
2 lbs. Brussels sprouts
Avocado oil
Salt
Pepper
1/2 cup freshly grated parmesan cheese
1/4 cup mayonnaise (I prefer one made with 100% avocado oil)
1 tbsp anchovy paste
1 clove of fresh garlic, grated
Juice of 1/2 lemon
Directions:
Preheat your oven to 400F and prepare a large, rimmed baking sheet.
Trim the ends of the Brussels sprouts and slice them into thirds. Place the Brussels sprouts onto the baking sheet and drizzle generously with avocado oil (about 3-4 tbsp). Season with 3/4 tsp of salt and pepper to taste. Toss using your hands until evenly coated. Put the baking sheet into the oven and bake for 20-25 minutes, or until the Brussels sprouts are tender and slightly crisp. Remove from the oven and set aside.
While the sprouts bake, make the dressing in a medium serving bowl. Whisk the mayonnaise, lemon juice, 1/2 tsp salt, pepper, anchovy paste, grated garlic and parmesan cheese. Once smooth, add in the roasted Brussels sprouts and toss gently to combine. Taste and season with additional salt, pepper or parmesan cheese if needed! Serve warm.
