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Roasted Brussels Sprouts with Cashew Curry Sauce

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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. 

cashew curry sauce

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.  

cashew curry sauce

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.

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! 🙂 

Roasted Brussels Sprouts with Cashew Curry Sauce

10 minutes

Total Time: 25 minutes

Serving Size: 2-4

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

  1. Preheat oven to 400 degrees.
  2. Cut ends off Brussels sprouts and cut in half down the middle (cut large sprouts in quarters).
  3. Spread onto a baking sheet, drizzle with oil, and sprinkle with salt and pepper. Toss to coat.
  4. Roast sprouts for 20-25 minutes, flipping with a spatula after 15 minutes.
  5. 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.
  6. 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.

http://reclaimingyesterday.com/roasted-brussels-sprouts-with-cashew-curry-sauce/



10 responses to “Roasted Brussels Sprouts with Cashew Curry Sauce”

    • 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!

  1. 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!

  2. 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?

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