Ingredients

    •    Brussels sprouts

    •    Coconut oil

    •    Salt & pepper

    •    Whole cumin seeds

    •    Fennel seeds

    •    Green cardamom pods

    •    Black cardamom pod (if you have)

    •    Fresh ginger

    •    Garlic cloves

    •    Ground cumin

    •    Ground coriander

    •    Beetroot

    •    Maple syrup

    •    Coconut milk or coconut cream

    •    Desiccated coconut

Method

Prep the Brussels sprouts

Wash them, remove the outer leaves and trim the woody ends.

Shred finely, either by slicing thinly with a knife or pulsing in a food processor.

Roast the sprouts

Place the shredded sprouts on a baking tray with a little coconut oil and salt.

Roast in a preheated oven until golden and crisp in places, be careful not to burn.

Prepare the spiced beetroot

Before heating your pan, prep all your beetroot ingredients so they’re ready to go.

Heat coconut oil in a pan. Once hot, add:

Cumin seeds, a few fennel seeds, a couple of green cardamom pods, and 1 black cardamom pod (if you have one).

Let them sizzle for around 2 minutes to release their aroma.

Add:

    •    Grated ginger

    •    Grated garlic

    •    Ground cumin

    •    Ground coriander

Cook for about 1 minute, stirring to prevent burning.

Add the chopped beetroot, salt, pepper and a small dash of maple syrup.

Cook until the beetroot is tender, adding a splash of water only if necessary to stop sticking or burning but not enough to dilute the mixture.

Once the beetroot is soft, stir in a splash of coconut milk or coconut cream to bring everything together.

Then remove the whole spices if you can, they’re not the nicest to bite into.

In a separate dry pan, lightly toast the desiccated coconut until golden.

Serve the spiced coconut beetroot topped with the roasted Brussels sprouts and a sprinkle of toasted coconut.