Roasted Brussels Sprouts #givingtaco 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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Roasted Brussels Sprouts
Curry Carrot Puree
Candied Pepitas
Method
Roasting Brussels Sprouts
Prepare the Brussels Sprouts
Preheat the oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half.
Season and Roast
In a bowl, toss the Brussels sprouts with olive oil, honey, chipotle powder, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes until they are golden and crispy.
Making the Curry Carrot Puree
Blend the Puree
In a blender, combine the cooked carrots, coconut milk, curry powder, garlic, ginger, and salt. Blend until smooth.
Making the Candied Pepitas
Cook the Pepitas
In a skillet over medium heat, combine pumpkin seeds, brown sugar, cayenne pepper, and a pinch of salt. Stir continuously until the sugar melts and coats the seeds, about 5-7 minutes. Remove from heat and let cool.