Roasted Brussels Sprouts

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.

Roasted Brussels Sprouts

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?

Roasted Brussels Sprouts

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?

Roasted Brussels Sprouts

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.

Roasted Brussels Sprouts

Enjoy!

xo

Coconut Curry Brussels Sprouts from the 'Eating in the Middle Cookbook'
Serves: 4
 
Prep
Cook
Total
 
Free of gluten, dairy, soy, sugar, corn, eggs. Vegan, Paleo.
Author:
Recipe type: Entree

Ingredients

  • 2 pounds Brussels sprouts trimmed and halved
  • 2 tablespoons coconut oil
  • 1 ½ teaspoons curry powder
  • ¾ teaspoon 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 (4 g)
Calories 230 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 12g 60%
Cholesterol 0mg 0%
Sodium 497mg 21%
Potassium 951mg 27%
Total Carbohydrates 23g 8%
Dietary Fiber 10g 40%
Sugars 5g
Protein 8g 16%
Vitamin A 34.2%
Vitamin C 233.7%
Calcium 10.2%
Iron 20.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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