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Sweet Curried Brussels Sprouts With Toasted Walnuts

Hold the cheese sauce; these Brussels Sprouts are tossed in a sweet curried butter and topped with toasted walnuts.


  • 8 - 10 oz Brussels Sprouts, halved with the tough ends cut off
  • 1 tsp olive oil
  • 2 tsp Curry powder
  • 3 TBSP butter, can add more later if desired, melted
  • 1/2 tsp brown sugar, I used coconut palm sugar
  • 2 TBSP diced shallots
  • 2 TBSP toasted walnuts, roughly chopped


  • Heat olive oil in a skillet over moderate heat.
  • Place the Brussels Sprouts into the skillet, flat side down. Cook until flat side is golden brown, approx. 5-7 minutes.
  • Turn the sprouts over and cook for another 5-7 minutes. At that point, the sprouts should be tender enough to pierce with a fork.
  • In the meantime, stir the curry powder and brown sugar into the melted butter and beat with a fork until thoroughly blended.
  • Once the Brussels Sprouts are tender, add the butter and shallots to the skillet and toss to coat.
  • Simmer over low heat until the shallots are tender, approx. 5 minutes.
  • At this point, you can add more butter if you wish.
  • Transfer the Brussels Sprouts to a serving dish and sprinkle with the toasted walnuts.