Wednesday, November 6, 2013

Brussels Sprouts and Sweet Potatoes with Coconut Curry Spice

Brussels sprouts go great with most squashes, starches, and greens. This recipe combines Brussels sprouts with sweet potatoes and curry spice. It’s warming, flavorful, and filling. It’s the perfect dish to serve during the cooler months. Enjoy!


Ingredients:
1 lb Brussels sprouts (trim off ends, and slice)
1 lb sweet potatoes (peeled and cut into small cubes)
1 bunch fresh parsley (cut off stems, and coarsely chop)
2-3 tsp or more curry powder
1 tsp or more nutmeg
1 tsp or more garlic powder
1 tsp or more onion powder
1/2 tsp or more of ginger powder
1/4 to 1/3 cup dried shredded coconut
1 T hemp oil
1/2 T extra virgin olive oil
2-3 drizzles agave nectar

Preparation:
Place Brussels sprouts and sweet potatoes in the dehydrator and heat for about an hour. Or, you can lightly steam them over the stove-top. Remove from heat and place in a large mixing bowl. Add remaining ingredients and toss well. Serve with your favorite raw crackers or bread.