Roasted Brussels Sprouts Recipe
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
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For the Roasted Brussels Sprouts
For the Spicy Curry Carrot Puree
For the Candied Pepitas
Method
Prepare the Roasted Brussels Sprouts
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
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
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
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.