Cornmeal Curry Brussels Sprouts

These cornmeal curry brussels sprouts are rich in flavor and absolutely delicious. Brussels sprouts are low in calories and high in fiber, vitamin K and vitamin C. This recipe makes for a great side dish to pair alongside an entree or if you’re mixing and matching a variety of veggie sides.

Ingredients

Cornmeal Curry Brussels Sprouts

• 1 pound brussels sprouts, ends removed and cut in half down the length
• 2/3 cup cornmeal
• 2 Tbs gluten-free flour
• 1 tsp curry powder
• 1/2 tsp salt
• 1 tsp ground ginger
• 1/4 tsp cayenne
• 1 Tbs curry paste
• 6-8 Tbs Olive Oil
• Optional: lime or lemon juice

Directions

1. First, preheat the oven to 400ºF
2. Meanwhile, prepare your brussels sprouts. Rinse and dry them, and then remove the hard ends and cut them down the middle along the length.
3. In a mixing bowl, combine the cornmeal, flour, seasoning, and curry paste. Then add in 6 Tbs olive oil. Mix well by hand.
4. Then, rub the brussels sprouts into the mix. It is alright if there is excess cornmeal mix which can be added later towards the end of baking.
5. Drizzle a bit of excess oil in a baking pan and spread out the Brussels sprouts into the pan.
6. Bake for 20-30 minutes, stirring about every 10 minutes to prevent burning. Continue baking until the outsides of the Brussels sprouts are crisp.
7. Top with lemon or lime juice and enjoy. Serve as an appetizer or pair it with chickpea quinoa pilaf.

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