Roasted Brussels Sprouts Recipe
Recipe information
Make Roasted Brussels Sprouts in just 50m. Roasted honey chipotle glazed brussels sprouts served on a spicy curry carrot puree and garnished with our sweet + spicy candied pepitas.
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Ingredients
For the Roasted Brussels Sprouts
For the Spicy Curry Carrot Puree
For the Candied Pepitas
Prepare the Roasted Brussels Sprouts
1. Roast the Brussels Sprouts
Preheat the oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half. In a bowl, toss the Brussels sprouts with olive oil, honey, chipotle powder, salt, and black pepper until evenly coated. Spread them on a baking sheet and roast for 20-25 minutes until crispy and golden brown.
Make the Spicy Curry Carrot Puree
2. Cook and Puree the Carrots
In a saucepan, combine carrots with enough water to cover them. Bring to a boil and cook until tender, about 15 minutes. Drain and transfer to a blender. Add coconut milk, curry powder, salt, and lime juice. Blend until smooth and creamy.
Prepare the Candied Pepitas
3. Candy the Pepitas
In a skillet over medium heat, combine pumpkin seeds, brown sugar, cayenne pepper, and salt. Stir frequently until the sugar melts and coats the seeds, about 5-7 minutes. Remove from heat and spread on parchment paper to cool.
Assembly
4. Plate the Dish
On a serving plate, spread a layer of the spicy curry carrot puree. Top with the roasted Brussels sprouts and garnish with the candied pepitas. Serve warm.
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