Roasted Cauliflower, Brussels Sprouts And Potato Cu

Name: Roasted Cauliflower, Brussels Sprouts And Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower; 1 pound brussels sprouts; 1 pound baby new potatoes ( purple ones make the dish more colorful); 2 cloves garlic clove, minced; 1/2 cup shallot onions; 3 cups coconut milk, full fat; 1 1/2 tablespoons curry powder; 1 dash paprika; 1 tablespoon lime juice; 1 1/2 teaspoons honey or brown sugar; 1 handful dried cranberries

Servings: persons

1 head cauliflower
1 pound brussels sprouts
1 pound baby new potatoes ( purple ones make the dish more colorful)
2 cloves garlic clove, minced
1/2 cup shallot onions
3 cups coconut milk, full fat
1 1/2 tablespoons curry powder
1 dash paprika
1 tablespoon lime juice
1 1/2 teaspoons honey or brown sugar
1 handful dried cranberries

1
preheat oven to 450 degrees Fahrenheit.
2
wash and break cauliflower into florets. wash and trim Brussels sprouts; cut them in half
3
Scrub potatoes and cut them in half or quarters, depending on size.
4
Combine all vegetables in a bowl with 6 tablespoons olive oil. Add salt and pepper.
5
spread vegetables on two parchment lined cookie sheets.
6
roast for 25 - 30 minutes until slightly crispy and brown at the edges.
7
heat 1 tablespoon canola oil in dutch oven or large saucepan.
8
add shallots and garlic and saute till slightly browned. add curry powder and paprika.
9
Heat for 20 seconds, then deglaze with lime juice. mix in honey or brown sugar.
10
add coconut milk. boil until thickened.
11
to finish, add cauliflower, sprouts, and potatoes to pan with curry sauce.
12
sprinkle with cranberries. add almonds or cashews if desired.
13
heat through until sauce coats the roasted vegetables and they pick up some of the curry flavor.
14
serve with rice or Naan.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 head cauliflower, 1 pound brussels sprouts, 1 pound baby new potatoes ( purple ones make the dish more colorful), 2 cloves garlic clove, minced, and more.

Yes, Roasted Cauliflower, Brussels Sprouts And Potato Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Cauliflower, Brussels Sprouts And Potato Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions