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.
