Curried Brown Butter Rice Bowls with Crispy Sprouts
Recipe type: Entree, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 3 to 4 servings
Curried brown butter rice bowls with crispy sprouts combine color and crunch for a fiber-rich meal. Round it out with a fried egg or your protein of choice.
  • 12 oz. Brussels sprouts, trimmed and halved
  • 1 Tbsp. extra-virgin olive oil
  • 1¼ tsp. kosher salt, divided
  • ½ tsp. freshly ground black pepper
  • 3½ Tbsp. unsalted butter
  • 1 Tbsp. curry powder
  • 3 garlic cloves, minced
  • 1 medium shallot, finely chopped
  • 2 Tbsp. seeded and chopped Fresno chile
  • 3 cups cooked brown rice
  • 2 pitted Medjool dates, chopped
  • ¼ cup roasted cashews, roughly chopped, plus more for topping
  • Optional topping: thinly sliced green onion
  1. Place a rimmed baking sheet on center oven rack; preheat to 425°. Toss brussels sprouts, olive oil, ½ tsp. of the salt, and black pepper in a large bowl.
  2. Remove baking sheet from oven. Arrange brussels cut side down on baking sheet. Roast brussels until softened and deeply browned, about 20 minutes.
  3. While Brussels roast, melt butter in a large skillet over medium-low heat. Whisk in curry powder and cook until butter begins turning amber, stirring often, about 4 minutes. Increase heat to medium and add garlic, shallot, Fresno chile, and remaining ¾ tsp. salt; cook 2 to 3 more minutes, stirring often, until garlic becomes aromatic. Add cooked rice; toss to fully coat rice mixture in curried brown butter. Stir in chopped dates and cashews. Press to flatten rice in skillet and cook, undisturbed, until rice begins to get golden and crisp, 2 to 3 minutes.
  4. To assemble, divide rice mixture evenly into 3 or 4 bowls. Top evenly with brussels sprouts. Garnish with sliced green onion and additional cashews, if desired.
Recipe by Dishing Out Health at