BRUSSELS SPROUTS WITH CURRIED CARROT PUREE AND TOASTED PEPITAS

This was just one of those dishes I had to recreate at home.

Did you ever have a dish that was just bursting with flavor? So much so that you wanted to know everything about it? This happens to me often, and recently it took me by surprise at a local taco restaurant. They feature seasonal “secret tacos” and this time it was a Brussels sprouts taco with curried carrot puree. The flavors were so balanced and worked so well together, along with the crunch of a few toasted pepitas, I just had to recreate it for this upcoming Thanksgiving. It take a little prep, but I’ve managed to keep the pans to a minimum, since I recommend re-using items without washing in between. The Fig spread is one that you can buy in the cheese section of most grocery stores, or use the Amazon link in the recipe card. If you want a little heat, try the Fig and Chili spread. Speaking of heat, I didn’t go crazy with the curry and after adding the vegetable broth, it really diluted the flavor, so don’t be afraid of so much spice. It balances out.

Yield: 4

Living Delish & Nutrish: Tina Wells

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Brussels Sprouts with Fig Jam Glaze and Curried Carrot Purée

Prep time: 30 MinCook time: 1 H & 20 MTotal time: 1 H & 50 M

Ingredients

Curried Carrot Puree

• 8 ounces organic carrots, peeled (about 3-4 medium sized carrots)
• 1 Tablespoon olive oil
• 1 teaspoon curry powder
• 1 teaspoon cumin
• salt and pepper to taste
• 1 cup chicken bone broth or vegetable stock

Brussels Sprouts

• 1/2 cup shelled pumpkin seeds
• 1 pound organic whole Brussels sprouts, trimmed and halved (quarter the larger sprouts)
• 2 Tablespoons olive oil
• salt and pepper
• 1/2 jar of Dalmatia Fig Spread (see Pro Tip)

Method

Curried Carrot Puree

1. Cut the peeled carrots into 1 inch pieces. Prepare a sheet pan with parchment, or your air fryer basket (or pan).
2. Place into a bowl and add the remaining ingredients. Toss and place in the air fryer on 350°F for 15 minutes, or roast in a pre-heated oven at 350°F for 20 to 30 minutes, until very soft. Set aside the sheet pan with the parchment and reserve any remaining oil and seasoning for the pumpkin seeds.
3. Transfer to a food processor and puree, adding stock in small amounts at a time, until smooth. You may need more or less stock, depending on actual size and amount of carrots, since it can vary slightly.

Brussels Sprouts

1. Place the pumpkin seeds on the reserved sheet pan or air-fryer basket (or pan) and toss them around in the remaining oil and spices. Return to the air fryer or oven on 350°F for 3 to 4 minutes, until lightly toasted and fragrant remove immediately from the pan and cool
2. Place prepare Brussels sprouts into a mixing bowl and toss with the oil, salt and pepper. Reserve the mixing bowl
3. Add a fresh piece of parchment paper onto your used sheet pan or air-fryer basket (or pan), and add the Brussels sprouts in one even layer. Place into the air-fryer at 350°F or a preheated 350°F oven. Roast for 6 minutes in the air-fryer, or 10 minutes in the oven.
4. Remove from the air-fryer or oven and return to the mixing bowl. Add the fig spread and toss, it will melt from the heat of the partially cooked sprouts. Distribute evenly and return to the air-fryer or oven for an additional 6 minutes in the air-fryer or 10-12 minutes in the oven.
5. Spread the carrot puree onto the bottom of a platter or shallow bowl. Place the Brussels sprouts over the puree, then top with the toasted pumpkin seeds.

https://livingdelishandnutrish.com/recipe/brussels-sprouts-with-curried-carrot-puree

©Tina Wells Luxury Brands, LLC

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