Tangy Curried Brussels Sprouts
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 25 min @ 400 |
| Source | Daryl Hanson |
| Yield / serves | 4-6 servings |
| Rating | Very good |
Ingredients
- 2 lbs Brussels sprouts, trimmed, cleaned, and cut in half
- 3-4 T bacon grease or coconut oil
- 4 T olive oil
- 2 t Dijon mustard
- 1/2 t Kosher salt
- 1/2 t sweet curry powder
- 1/4 t garlic powder
- fresh ground black pepper
- Balsamic vinegar
Preparation
Preheat the oven to 400. Line a baking sheet with aluminum foil.
Clean and halve the Brussels sprouts and toss them into a large mixing bowl.
Mix together the olive oil, mustard, salt, curry powder, garlic powder, and black pepper (to taste) into a small bowl. Pour over the Brussels sprouts, and toss to make sure they are all coated with the mixture.
Using a spoon, drop 3-4 spoonfuls of the bacon grease or coconut oil onto the the foil-lined baking sheet. Put the baking sheet into the hot oven for 2-3 minutes, until the grease/oil has melted. Take the baking sheet out of the oven and carefully tilt it around to spread the grease/oil around the full foil sheet. Dump the Brussels sprouts onto the hot baking sheet into the oil, and spread them around so that they are not bunched up. Put the baking sheet and sprouts back in the oven and roast for 20 minutes. After 20 minutes, turn the oven up to 475, and roast at high heat for another 5 minutes. Remove from the oven and drizzle with 1-2 tablespoons of balsamic vinegar. Stir the sprouts around with the vinegar to make sure it all gets a little. Serve and enjoy.
