Coconut Curry Roasted Vegetables

Brussel sprouts are a staple in my home. Roasted, baked and cold in salads, these little diddies very versatile.

Here’s one to try for Thanksgiving, or any night of the week. Make a double batch – you’ll want to pair these with eggs the next morning. Adjust your quantities based on the number your feeding. I make a lot so I can use the leftovers for our meals the next couple of days.

Coconut Curry Roasted Vegetables


  • 1 bag of brussel sprouts, cleaned and halved
  • 1 head of cauliflower, cleaned and cut into bit sized pieces
  • Small-medium hunk of broccoli, cut into bite sized chunks
  • 1 tbsp of curry
  • 1 tbsp tumeric
  • 1/2 tsp cumin
  • Sweeze of fresh lemon juice
  • Salt ┬áto taste
  • 3-5 tbsp melted coconut oil – enough to LIGHTLY coat the veggies (start with 3 tbsp).

How to:

  1. Preheat oven to 375 degrees.
  2. Line baking sheet with foil or parchment. You may need two sheets.
  3. Take all spices and lemon juice and mix with oil. Throw in veggies, mix well to make sure all veggies are coated.
  4. Place on sheets in single layer.
  5. Bake for 25 minutes, check. You may need an additional 10. They are finished when soft.


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