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I’m so excited to be sharing a recipe from my friend Andie’s beautiful new cookbook, Eating in the Middle. I met Andie a few years ago and have loved her ever since. She’s a ball of beautiful energy and such a lovely person. Being around her makes me smile and she’s an incredible cook (and baker). Today I’m going to be sharing her lovely Brussels sprout recipe from her cookbook that is super simple, delish and satisfying.

Now, I LOVE Brussels sprouts. L-O-V-E them. I wasn’t a fan as a kid but now I can’t get enough of them. They’re by far one of my favorite detox veggies and they’re the perfect veggie to intro into your lifestyle as the weather cools off just in time for fall and winter. Don’t you think?

I would have never thought to pair coconut flakes with curry powder and Brussels sprouts but I am SO glad that I did. This recipe is incredible. SO SO SO good. The coconut flakes add the perfect touch of natural sweetness and the curry adds a subtle savory-ness to this side dish and they’re great to serve alongside salads, gluten-free whole grains or any other main dish. I am totally making another batch of these to snack on and dip into my tomato sauce, too. Sounds delicious, doesn’t it?

I love my Brussels sprouts extra crispy and almost slightly burnt so I kept these babies in the oven for 25 minutes, which the recipe calls for. But if you’re Brussels sprouts are larger, they may need more time depending on how you like ’em. I’m with Andie on the 25 minute time; it was perfect for my sprouts. Check out Andie’s beautiful new cookbook, Eating in the Middle, and her amazing recipe below. I know you’ll love it.

Enjoy!

xo

Coconut Curry Brussels Sprouts from the 'Eating in the Middle Cookbook'

Serves: 4

 

Print

Prep

5 minutes

Cook

25 minutes

Total

30 minutes

 

Free of gluten, dairy, soy, sugar, corn, eggs. Vegan, Paleo.

Author: Andie Mitchell

Recipe type: Entree

Ingredients

• 2 lbs. Brussels sprouts trimmed and halved
• 2 Tbsp. coconut oil
• 1 ½ tsp curry powder
• ¾ tsp. salt
• ½ cup unsweetened coconut flakes

Instructions

1. Preheat the oven to 400℉.
2. In a large bowl, combine the Brussels sprouts with the coconut oil, curry powder, salt, and pepper. Spread the sprouts on a rimmed baking sheet, cut sides-down, and roast until they are browned and can easily be pierced with a fork, about 25 minutes.
3. Remove the pan from the oven, add the coconut flakes, and toss. Return the pan to the oven and bake for 5 more minutes. Serve immediately.

Nutrition Facts

Coconut Curry Brussels Sprouts from the 'Eating in the Middle Cookbook'

Amount Per Serving

Calories 234 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 13g81%

Sodium 419mg18%

Potassium 952mg27%

Carbohydrates 23g8%

Fiber 11g46%

Sugar 6g7%

Protein 8g16%

Vitamin A 1710IU34%

Vitamin C 193mg234%

Calcium 102mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.