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Lilly’s Table

 
 
Squash Lentil Dal
© Lillys-Table.com Photo of Curry Brussels Sprouts
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Curry Brussels Sprouts

from Squash Dal & Curry Brussels Sprouts, the Week of November 9, 2014.
View the next recipe for this meal.

Bright, golden seasoning dashes up these little baby cabbages and cashews as they roast in a splash of olive oil. The nuts are entirely optional, but add so much to the dish. Especially since they soak up the curry as well.

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon curry powder, or more to taste
  • ¼ teaspoon salt
  • 1 lb brussels sprouts

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 375.

Whisk the olive oil, curry and salt together. Wash and cut the Brussels Sprouts into halves. Toss the Sprouts & nuts in the oil until each one is well coated.

Spread on a baking sheet lined with parchment paper or foil and roast for 18-25 minutes until tender to the bite and lightly golden. Toss periodically in the pan to prevent sticking.