Chef Noureen Feerasta's Roasted Brussels Sprouts

11 20 121
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 5
Chef Noureen Feerasta's Roasted Brussels Sprouts
Health Rating


6 clove(s) Garlic (peeled, for green chutney)
1 medium Yellow onion (roughly diced, for green chutney)
2 medium pepper(s) Jalapeno pepper (deseeded, roughly diced, for green chutney)
1 cup Cilantro (coriander) (packed, roughly chopped, for green chutney)
1/2 cup Mint, fresh (packed, roughly chopped, for green chutney)
454 gm Brussels sprouts
1 tbsp Extra virgin olive oil
1 pinch Sea salt (to taste)
3 tsp Lime juice (fresh)
4 tbsp Coconut milk
1 tbsp Cilantro (coriander) (as needed for garnish)


1. Prepare the Chutney:
In a food processor, add garlic, onions, jalapeno, cilantro and mint, and blend until smooth.

2. Prepare the Brussels Sprouts:
Trim brussels sprouts and cut in half lengthwise.

3. Heat 1 tbsp. oil in a large skillet over medium-high heat. When skillet is hot, place brussels sprouts on oil cut side down and sear on one side until nicely browned, 3 minutes. Remove brussels sprouts from pan.

4. Dress and Serve:
In the same pan, add 4 tbsp. green chutney and cook on medium until garlic is aromatic, 2-3 minutes.

5. Add brussels sprouts back into pan and toss in sauce over low heat. Add salt to taste and lime, and coat evenly. Add coconut milk and toss again.

6. Garnish with cilantro and serve immediately.


Brussels Sprouts

are high in fiber which helps to promote healthy digestion!

Nutrition Facts

Per Portion

Calories 121
Calories from fat 52
Calories from saturated fat 24.9
Total Fat 5.8 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.1 g
Cholesterol 0
Sodium 61 mg
Potassium 499 mg
Total Carbohydrate 13.0 g
Dietary Fiber 5.0 g
Sugars 3.2 g
Protein 4.2 g

Dietary servings

Per Portion

Vegetables 2.0

Energy sources

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