Roasted Brussel Sprouts and Edamame With Curry Sunflower Seed Sauce
This simple dish is packed with a myriad of different flavors and textures. The tender Brussel sprouts are roasted to perfection, the edamame is sautéed to perfection, and the cream sunflower seed sauces has the perfect balance of tang and spice to tie the dish together. You can make this as a precursor to a decadent meal or for a healthy lunch.
ROASTED BRUSSEL SPROUTS AND EDAMAME WITH CURRY SUNFLOWER SEED SAUCE [VEGAN, GLUTEN-FREE]
FOR THE VEGETABLES:
10-15 Brussel sprouts
1/2teaspoons sea salt
2teaspoons olive oil
1 cup shelled edamame beans
Coconut oil, for cooking the edamame
FOR THE SAUCE:
1/2 cup shelled sunflower seeds, left to soak overnight
1/2teaspoons turmeric, dried
1/2teaspoons curry powder
1/2 cup boiling water
TO MAKE THE BRUSSEL SPROUTS:
Pre-heat the oven to 400°F
Chop off the hard ends of each sprout, and peel away the first couple of layers. Rinse well.
Slice in half lengthways ‘vertically’.
Place each side flat side down and thinly slice them horizontally.
Place all thinly sliced sprouts into a big mixing bowl, and add the salt and olive oil. Mix this thoroughly.
On a flat baking tray lined with baking paper, evenly lay the sliced sprouts to ensure even cooking.
Once the oven is at the proper temperature, add the tray and roast them for 10 mins, until golden brown.
Stir them every 2 mins or so, to ensure even cooking and avoid them from becoming soggy.
Remove from oven when all are golden brown.
TO MAKE THE EDAMAME:
Sauté the beans with a little coconut oil, on a medium heat, for about 5-8 mins until they’re cooked through.
TO MAKE THE SAUCE:
Ensure the sunflower seeds have soaked in water overnight.
Drain and rinse them well.
Add all ingredients, except the water, into your blender.
Gradually add the boiling water until you’ve reached a smooth creamy consistency.
Evenly lay the sprouts on a serving dish and scatter the edamame throughout.
Lightly drizzle the sauce over the vegetables using a teaspoon.