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