Coconut Curry Roasted Brussels Sprouts

(Vegetarian, GF)

This vegan and GF veggie dish is bursting with flavors and textures. Plus it only takes about 20 minutes to make.

Yield: 4 (as a side dish)

Coconut Curry Roasted Brussels Sprouts

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min


  • 6 cups Brussels Sprouts, cut in half
  • 1/2 cup Yellow Onion, diced
  • 1 Garlic Clove, minced
  • 2 tsp Curry Powder
  • 1 tsp Garam Masala
  • 2 tsp Brown Sugar
  • 1 can Coconut Milk
  • 1 Lime, juiced
  • 1/4 cup Cilantro, chopped
  • 1/4 cup Crushed Peanuts
  • Avocado oil


  1. Heat oven to 450F.
  2. Drizzle oil on a tin foil lined baking sheet and place Brussels sprouts cut side down.
  3. Drizzle more oil on top and season with salt.
  4. Roast in the oven for about 7-10 minutes.
  5. While the Brussels roast, sweat onion and garlic with a little oil in a pan for a couple minutes.
  6. Add in brown sugar, curry powder, and garam masala and toast in the pan for 30 seconds.
  7. Add in coconut milk and let simmer, until reduced by half. About 5 minutes.
  8. Once the sauce has reduced and thickened, add in lime juice, half of the cilantro and season with salt.
  9. Pour sauce over the Brussels Sprouts and finish with remaining cilantro and peanuts.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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