Curry Brussels Sprouts with Pepper and Pumpkin Seeds
Serves: 4 side dish servings
Bell peppers and curry powder deeply saturate this dish with color and flavor. Pumpkin seeds add a crunchy bite, but feel free to substitute your favorite nut or seed as a garnish.
  • 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
  1. 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.
  2. Sprinkle the curry powder over the Brussles, and sprinkle salt over both the peppers and Brussels.
  3. Roast the vegetables for about 45 minutes, until tender. Stir halfway through.
  4. When ready to serve, place the veggies in a serving dish and sprinkle with the crumbled goat cheese and pumpkin seeds.
Recipe by Empowered Sustenance at