I am in LOVE with Brussel Sprouts and when I say love I literally get anxiety if I don’t have them in the fridge! I eat them everyday and get a smile on my face when I indulge! Here is one of my favorite recipes that i hope you enjoy as well!
For the Salad:
6 cups Brussels sprouts, sliced into halves or thirds (steamed)
1 tablespoon coconut oil (I like olive oil too)
1/2 cup dried unsweetened blueberries
1/2 cup chopped raw pecans
Curry Sauce:
1/2 cup water
1/4 cup raw sliced almonds
1 tablespoon apple cider vinegar
1 teaspoon fresh ginger
1/2 teaspoon Dijon mustard
1 teaspoon curry powder
1/4 teaspoon turmeric
1 clove of garlic
Directions
1. Preheat oven to 400
2. Slice Brussels sprouts into halves. Place in an even layer on lined baking sheet Drizzle with oil. Bake for 20-25 minutes.
3. Meanwhile, combine all curry ingredients in a blender. Blend until completely smooth and creamy.
4. In a large bowl, combine roasted Brussels sprouts, dried blueberries, and pecans.
5. Drizzle the salad with the dressing and toss.
Enjoy!
Fit Chic