City Market's Curry Roasted Brussels Sprouts with Mango Chutney
Summary
Yield | |
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Source | City Market Hot Bar |
Prep time | 10 minutes |
Cooking time | 20 minutes |
Total time | 30 minutes |
Description
One of our customer favorites from the City Market hot bar.
Ingredients
2 1/2 pounds
Brussels sprouts (halved) 1
onion, yellow (juliened) 1/4 cup
chutney 1 tablespoon
cilantro, fresh (chopped fine) 2 teaspoons
cumin, ground 2 teaspoons
coriander, ground 2 tablespoons
curry powder 2 tablespoons
paprika 2 teaspoons
salt, kosher 3 tablespoons
sunflower oil 1/3 cup
red wine vinegarInstructions
Preheat oven to 375˚.
In a small frying pan, toast the cumin, coriander, curry powder, and paprika until the aroma fills the room. Combine the toasted spices in a mixing bowl with vinegar, chutney, and salt. Whisk thoroughly. While whisking constantly, slowly pour in sunflower oil to form a vinaigrette.
Gently toss the Brussels Sprouts and onions in the vinaigrette until evenly coated. Lightly oil a baking sheet and spread the Brussels Sprouts and onions in an even layer. Bake for 15 to 20 minutes or until an inserted fork meets minimal resistance.
Transfer to a serving dish and garnish with cilantro.
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