Crispy Brussels Sprouts with a Coconut Bechamel Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • BECHAMEL:
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 can coconut milk (13.5 ounces)
  • 1 generous pinch of kosher salt
  • Freshly-ground black pepper to taste
  • BRUSSELS SPROUTS:
  • 1 tablespoon olive oil
  • 3 cups of Brussels sprouts
  • ¼ cup finely chopped cashews
  • 1 pinch of kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon coriander
  • ⅛ teaspoon cayenne powder
Instructions
  1. BECHAMEL SAUCE:
  2. In a medium saucepan, heat the olive oil over medium-low heat. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
  3. Meanwhile, slowly heat the coconut milk in a separate pan until just about to boil. Add the hot milk to the flour mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 5 minutes, stirring constantly, then remove from heat. Season with salt and pepper, and set aside until ready to use.
  4. BRUSSELS SPROUTS:
  5. Chop the stem off each sprout and cut in half.
  6. Heat olive oil in a medium skillet over medium high heat. Add cashews to the skillet and cook for two minutes, stirring frequently until golden and fragrant.
  7. Add sprouts to the skillet, stirring to coat with cashews and olive oil. Let the sprouts cook for 2 minutes until they begin to crisp and brown. Stir in the garlic powder, coriander and cayenne. Let the sprouts cook for an additional 1-2 minutes.
  8. Remove from heat. Toss with two tablespoons coconut béchamel sauce. Season with salt and pepper to taste.
  9. NOTE: You will have leftover béchamel sauce. You can use this sauce to marinade chicken, or you can use the sauce in a curry or even a dairy-free lasagna.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/crispy-brussel-sprouts-with-a-coconut-bechamel-sauce/