“Hey, it’s recipe testing day!”
My parents and a few friends know what to expect when I send them a text saying, “Hey, it’s recipe testing day! Want to come over for dinner?” They will expect my usually tidy kitchen to be in relative disaster state, with my jam-packed dishwasher blaring at full speed. They’ll expect a bizarre assortment of dishes which would not be found on any cohesive entertaining menu. They’ll also expect to sample both some winning recipes and some not-so-winning recipes.
My dad had been out of town for a while, so when he returned, I sent him a recipe testing dinner invitation. He dutifully gave me his honest opinion on the three recipes I developed and photographed that day: a braised lamb shoulder (winner!), a mustard, parsnip and kholrabi hash (not-so-winner) and this Curry Brussels Sprouts dish. Not only was this declared a winner, he reminded me that he has never enjoyed Brussels sprouts in his life. And this dish converted him. What can I say? I not only convert kale-haters, I’ve converted a Brussels-sprouts-hater!
I may not be as discerning as my dad, since I love Brussels sprouts, but I think this recipe is extraordinary. I also appreciate the one-step process of roasting the bell peppers and Brussels sprouts together. Feel free to leave off the chevré if you don’t do dairy. It adds to the dish, but is not necessary.
Likewise, you can substitute another nut/seed for the pepitas (pumpkin seeds). I highly recommend these raw, sprouted pumpkin seeds. The preparation of soaking + dehydrating renders them vastly more nutritious, digestible and flavorful.
- ¾ - 1 lb. Brussels sprouts, trimmed and halved
- 1 - 2 red bell peppers, seeded and sliced
- 2 Tbs. melted ghee or coconut oil
- 1 heaping tsp. mild curry powder
- Unrefined salt, to taste
- 2 oz. chevré (soft goat cheese), crumbled, optional
- ¼ cup pumpkin seeds - I highly recommend these sprouted pumpkin seeds for the best nutrition and texture
- Preheat the oven to 350 and line a baking sheet or two with parchment paper. On the baking sheet, toss the brussels sprouts with 1 Tbs. ghee. Do the same with the peppers, which may need to be on a separate baking sheet - there should be enough room for the Brussels to be in an even layer.
- Sprinkle the curry powder over the Brussles, and sprinkle salt over both the peppers and Brussels.
- Roast the vegetables for about 45 minutes, until tender. Stir halfway through.
- When ready to serve, place the veggies in a serving dish and sprinkle with the crumbled goat cheese and pumpkin seeds.