| 11 | 20 | 120 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 5 |
| 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, sweetened |
| 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!
| Vegetables | 2.0 |
