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Brussels Sprouts with Curry and Almonds

6 servings


High Fibre Low Sodium Vegetarian

Nutritional Facts Per Serving

4.6 g
11.4 g
5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 123
  • Fat 8.3 g
    • Saturated   2.9 g
    • + Trans 
  • Cholesterol 10 mg
  • Sodium   89 mg
  • Carbohydrate 11.4 g
    • Fibre   5 g
    • Sugars  
  • Protein 4.6 g
    • Vitamin A 11 %
    • Vitamin C 115 %
    • Calcium 6 %
    • Iron 13 %


Bring a large pot of water to a gentle boil. Boil the Brussels sprouts 4 to 5 minutes, or until just tender. Meanwhile, place the butter, stock and curry powder in a large skillet. Bring the mixture to a gentle simmer over medium heat. When the Brussels sprouts are cooked, drain well and add to the skillet. Add the almonds and salt and toss to combine. Spoon into a serving dish and serve.

Note: To toast the almonds, place in a single layer in a baking dish. Bake in a 300 degree F oven until lightly toasted, about 12 to 15 minutes.

Serving Suggestions

The flavourful Brussels sprouts would nestle nicely alongside some of the Autumn-inspired main courses found in our website recipe collection, such as Baked Ham with Island Honey Mustard Glaze, Cornish Hens with Apricot Rosemary Glaze, or Roasted Salmon Fillets on Creamy Mushroom Sauce.

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