We don’t usually think of snack food as being healthy, but these roasted Brussels sprouts really prove that theory wrong. In my opinion, Brussels sprouts are best when they’re kept simple—just a drizzle of oil, a shake of salt and pepper, and a hot oven to make the perfect bite.
These Brussels sprouts are appealing in the same way a pile of French fries is, but they pack so much more nutrition! They’re soft and steaming hot in the middle, crispy and perfectly browned on the outside, and salty in just the way a good snack food should be.
But while French fries might love ketchup, these Brussels sprouts are happiest when paired with a creamy Cashew Curry Sauce. So here’s to snack food being reinvented!
Roasted Brussels Sprouts with Curry Cashew Dip
For the Brussels sprouts:
– 16 ounces Brussels sprouts
– 1-2 tablespoons melted coconut oil
– Salt and pepper, to taste
For the cashew curry dip:
– 1 cup raw, unsalted cashews, soaked in water for several hours
– 1 1/2 teaspoons curry powder
– 1/2 cup light coconut milk
– 2 tablespoons water
– 1/4 teaspoon garlic powder
– 1/2 teaspoon salt
– Pinch chili powder
– 1 teaspoon apple cider vinegar
– 1 teaspoon honey (optional)
1. Preheat oven to 400°.
2. Cut ends off Brussels sprouts and cut in half down the middle (cut large sprouts into quarters).
3. Spread onto a baking sheet, drizzle with oil, and sprinkle with salt and pepper. Toss to coat.
4. Roast sprouts for 20 to 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.
Note: This recipe makes more than enough sauce for the Brussels sprouts. Use the leftover sauce to top sweet potatoes, as a base for salad dressing, or as a sauce for fish, chicken, or veggies.