Kenyan Spiced Brussels Sprouts with Coconut Cream

This vibrant dish takes traditional Brussels sprouts and elevates them with Kenyan spices and a rich coconut cream sauce. The Brussels sprouts are roasted to perfection, bringing out their natural sweetness, while a blend of spices adds warmth and depth. Topped with a drizzle of coconut cream, this dish is a delightful fusion of textures and flavors, making it a perfect side for any meal. It’s vegetarian, gluten-free, and packed with nutrients.

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1/2 cup coconut cream
• 2 tablespoons fresh lime juice
• 1 tablespoon honey (or maple syrup for vegan option)
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the halved Brussels sprouts, olive oil, salt, black pepper, coriander, cumin, smoked paprika, and cayenne pepper. Toss well to coat the sprouts evenly.
3. Spread the Brussels sprouts in a single layer on a baking sheet and roast in the oven for 20-25 minutes, or until they are golden brown and crispy on the edges, stirring halfway through.
4. While the Brussels sprouts are roasting, prepare the coconut cream sauce. In a small bowl, whisk together the coconut cream, lime juice, and honey until smooth.
5. Once the Brussels sprouts are done, remove them from the oven and transfer to a serving dish. Drizzle the coconut cream sauce over the top and garnish with fresh cilantro.
6. Serve warm as a side dish to complement your favorite main course.