5 from 1 vote
Roasted Brussels Sprouts
Coconut Curry Brussels Sprouts from the 'Eating in the Middle Cookbook'
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Free of gluten, dairy, soy, sugar, corn, eggs. Vegan, Paleo.
Course: Side Dish
Cuisine: Indian
Keyword: coconut, brussels sprouts
Servings: 4 people
Calories: 234 kcal
Author: Andie Mitchell
  • 2 lbs. Brussels sprouts trimmed and halved
  • 2 Tbsp. coconut oil
  • 1 ½ tsp curry powder
  • ¾ tsp. salt
  • ½ cup unsweetened coconut flakes
  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.