Brussels Sprout Recipe
roasted honey chipotle glazed Brussels sprouts, curried carrot purée, candied pepitas, pickled red onion
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Ingredients
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For the Roasted Brussels Sprouts
For the Curried Carrot Purée
For the Candied Pepitas
For the Pickled Red Onion
Method
Roasting the Brussels Sprouts
- 1
Prepare the Brussels Sprouts
Preheat the oven to 425°F (220°C). Trim the ends of the Brussels sprouts and cut them in half.
- 2
Glaze the Brussels Sprouts
In a bowl, toss the Brussels sprouts with olive oil, honey, chipotle powder, salt, and black pepper until well coated.
- 3
Roast the Brussels Sprouts
Spread the Brussels sprouts on a baking sheet in a single layer. Roast for 20-25 minutes, or until golden and crispy, tossing halfway through.
Making the Curried Carrot Purée
- 4
- 5
Blend into Purée
In a blender, combine the carrots, coconut milk, curry powder, salt, and lime juice. Blend until smooth.
Preparing the Candied Pepitas
- 6
Candy the Pepitas
In a skillet over medium heat, combine pepitas, brown sugar, cinnamon, and a pinch of salt. Cook, stirring frequently, until the sugar has melted and the pepitas are coated, about 5 minutes. Remove from heat and let cool.
Pickling the Red Onion
- 7
Prepare the Pickling Liquid
In a bowl, mix together apple cider vinegar, water, sugar, and salt until dissolved.
- 8
Pickle the Onion
Thinly slice the red onion and submerge in the pickling liquid. Let sit for at least 30 minutes.
