Roasted Brussels Sprouts with Cashew Curry Sauce
Slowing down and simplifying should be easy, in theory.
But in reality, it takes a good deal of dedication and willpower. It’s hard to de-clutter your life and let go of things, because (just like with your overstuffed closet) you convince yourself that you might actually need all of that stuff one day.
I’m starting to learn that in wardrobe and in life, simplicity rules.
That concept applies to Brussels sprouts, as well.
These unpretentious baby cabbage heads beg for nothing more than a drizzle of oil, a shake of salt and pepper, and a quick roast in a hot oven.
Roasting benefits no other vegetable quite as well–it’s like magic the way those little cruciferous knobs transform into the perfect snackable bite–salty, crunchy, tender in the middle–they addict you in the same way a pile of french fries would, and that’s why you really need to be generous with the salt.
It’s also why having something delicious to dip them into is not a bad way to go. I dunked my roasted Brussels into this creamy cashew curry sauce.
It didn’t disappoint.
If you make this be sure to tag me on Instagram @ReclaimingYesterday. Seeing those pictures really makes my day! π
Roasted Brussels Sprouts with Cashew Curry Sauce
Ingredients
For the Brussels sprouts
- 16 oz Brussels sprouts
- 1-2 tbs melted coconut oil
- salt and pepper
For the cashew curry sauce
- 1 cup raw unsalted cashews, soaked in water for several hours
- 1.5 tsp curry powder
- 1/2 cup light coconut milk
- 2 tbs water
- 1/4 tsp garlic powder
- 1/2 tsp salt
- pinch chili powder
- 1 tsp apple cider vinegar
- 1 tsp honey (optional)
Instructions
- Preheat oven to 400 degrees.
- Cut ends off Brussels sprouts and cut in half down the middle (cut large sprouts in quarters).
- Spread onto a baking sheet, drizzle with oil, and sprinkle with salt and pepper. Toss to coat.
- Roast sprouts for 20-25 minutes, flipping with a spatula after 15 minutes.
- While the sprouts roast, combine all ingredients for curry sauce into a food processor or high powered blender. Pulse until smooth, adding more water if needed and adjusting seasoning to taste.
- Serve brussels sprouts warm with curry sauce.
Notes
This makes more than enough sauce for the Brussels sprouts. Use the leftover sauce to top sweet potatoes, use as a base for salad dressing, or as a sauce for fish, chicken, or veggies.
15 responses to “Roasted Brussels Sprouts with Cashew Curry Sauce”
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I’d love to make this sauce but can’t eat cashews. Any good substitute for them in this case?
Susanna, are you allergic or sensitive to peanuts? I think you could sub them here. I also think that blending some cooked white sweet potato with the other ingredients (maybe adding a little extra coconut milk) would be great too!
My son is allergic to all peanuts and treenuts. I only have Yukon gold potatoes. Will that work?
Hi Jo – Iβve honestly never tried that so I canβt say that it will work. Yukon gold potatoes are pretty starchy so it might end up gummy.
YUM!!!! I eat roasted brussels almost every day, no joke!! I love them so much. I like to roast them cut side up for the first half of cooking, then flipping them individually (time consuming but works). Sometimes I even start them in a cast iron skillet!
I cook them in a cast iron a lot too, I love those brown, crispy edges!!
We made these tonight. Absolutely amazing, it will be saved and used again. Thank you π
I’m so happy you loved them, Diane!!
Hi Ally,
I’m going to make this recipe, but you mentioned “1 cup raw unsalted cashews, soaked in water for several hours” how long would that be -2, 4 hours?
Hi Patrizia! I would soak the cashews for at least one hour, but you will have a creamier sauce if you soak them for around 3 hours! π
[…] Roasted Brussels Sprouts with Cashew Curry SauceΒ via Reclaiming Yesterday […]
[…] 9. Roasted Brussels Sprouts With Cashew Curry Sauce Have I ever mentioned that Brussels sprouts are my favorite vegetable? I’ve only ever been able to get into them when they’re roasted like this, all crispy and amazing. Serve them with a yummy cashew curry sauce made from creamed cashews, coconut milk, and seasonings. […]
[…] 12. Roasted Brussels Sprouts With Cashew Curry Sauce Roasted Brussels sprouts are a crispy delight that makes their way onto my table several times a month because we love them so much. This version has a twist, with a creamy cashew curry sauce made with cashews, curry powder, coconut milk, garlic, chili powder, apple cider vinegar, and honey. […]
[…] 12. Roasted Brussels Sprouts With Cashew Curry Sauce Roasted Brussels sprouts are a crispy delight that makes their way onto my table several times a month because we love them so much. This version has a twist, with a creamy cashew curry sauce made with cashews, curry powder, coconut milk, garlic, chili powder, apple cider vinegar, and honey. […]
Thanks so much for the message, Jill! I loved your meditation class last week – so much of what you said hit home for me! Looking forward to filling more of my Sunday’s with that positivity π