Roasted Brussel Sprouts with Coconut Curry Sauce
Roasted Brussel Sprouts is a quintessential holiday, or fall dinner side. My take on this holiday classic is charred oven roasted brussel sprouts slathered in thick and luscious Coconut Curry sauce dressing. Gluten free, and also vegan.
Roasted brussel sprouts, oven or pan roasted, are one of our favorite way to eat brussel sprouts. Whenever I bring brussel sprouts in groceries... Vishal would ask to prepare'em roasted. He exceptionally liked my Raw Brussel Sprouts salad that I shared few weeks ago. .. But most of the times if he eat Brussel Sprouts... he want'em roasted.
Brussel sprouts look like mini cabbages. When roasted these taste like cross between roasted cauliflower and cooked cabbage. Just like these cruciferous vegetables, brussel sprouts are good source of vitamins, are filling, low in carbs. Plus are also green. In my opinion, these are no less in nutrients than zucchini.
The Coconut Curry Sauce needs only 5 minutes. It has subtle coconut flavor, good curry powder flavor with hint of lemon and agave. I wanted a sauce that will give creamy coating to roasted brussel sprouts. So as you can see in pictures, the sauce has consistency of a creamy alfrado sauce not curry broth or something like that.
I used coconut milk for this recipe. It helped me keep the sauce vegan and also the flavor of coconut went will with spice of curry powder. A little hint of lemon and agave gave curry some sweet and sour flavors. I simmered the sauce for 3-4 minutes until it thickened enough to coat back of a spoon.
There are two ways to serve brussel sprouts with sauce. Since my family loves crispy charred brussel sprouts. I drizzled the sauce over roasted brussels. You can also cook the roasted brussel sprouts in pan with sauce for 3-4 minutes to make'em tender. With this method, sprouts will absorb the flavor of curry making them roasted, sweet, spicy and creamy!
I'm sure you will agree, the golden color of sauce looks stunning on roasted brussel sprouts. So festive and inviting. Isn't It?
Before we head to the recipe, let me sharing some information on how to roast brussel sprouts properly:
To roast brussel sprouts, I cut'em in half length-wise. This helps me keep the buds together and resulting halves roast quickly and are full cooked by the time roasted. (I mean not charred from outside and raw inside). If you cut'em width-wise the leaves will start falling apart.
Oppose to many recipes on internet and in books which suggest to season sprouts on sheet pan.. I like to coat brussel sprouts with oil and seasonings in a wide bowl. This method uses less oil and seasonings are evenly distributed in brussel sprouts. There by no pool of oil on the sheet pan.
Roasted sprouts are very easy once brussel sprouts are cut and seasoned. All that is left is placing sheet pan in preheated oven at 450 degrees Fahrenheit. Brussel sprouts are cooked and deliciously charred in 20-22 minutes. If you want'em more caramelized, keep'em oven for 2-3 minutes more. Check every one minute to avoid burning or over charring which will make Brussels sprouts bitter.
See, it is no mad science. Just cut, season, and roast keeping an eye in last few minutes. Follow this and you will always have perfectly roasted brussel sprouts to serve whenever. A formal Thanksgiving dinner or just fall-winter cozy dinner side. All are covered.
I've some more delicious ideas to make brussel sprouts star side of the dinner. Subscribe to CDH newsletter to never miss a recipe. You can also follow CDH on Facebook for all updates right on time.
Wish you a wonderful week ahead.
Few more sides idea for Holiday Entertaining:
Roasted Brussel Sprouts with Coconut Curry Sauce
- 1. Preheat oven at 450 degree Fahrenheit.
- 2. Roasted Brussel Sprout: Trim and slice brussel sprout lengthwise. Add to a wide bowl with 3 tablespoons of oil. Toss to coat well. Transfer to sheet pan. Season with generous pinch or 2 of salt and pepper. Roast for 20-22 minutes or until brussel sprouts are tender and slightly charred.
- 3. Curry Sauce: In meantime, heat remaining oil in a sauce pan. Add shallot and garlic. Saute until onions are soft. Don't let garlic burn. Add curry powder and paprika. Heat for 20 seconds, then deglaze with 1 tablespoon lime juice. Mix in agave (or honey if using). Add in coconut milk. Boil until coconut milk thickens making a glistening curry sauce that coats spoon well. Stir in golden raisins. Season with generous pinch or two of salt. Taste and adjust sweet and lime juice. Additional Notes: Don't let curry powder burn. If necessary take off heat to add lime juice.
- 4. To finish, you can either transfer brussel sprouts to serving dish. Drizzle with curry sauce. Or Add roasted brussel sprout in pan with curry sauce. Cook sprouts with sauce until these pick some flavor and are heated through. Serve and enjoy!
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