{"id":11233,"date":"2014-12-15T12:23:06","date_gmt":"2014-12-15T19:23:06","guid":{"rendered":"http:\/\/iwashyoudry.com\/?p=11233"},"modified":"2021-03-25T14:39:32","modified_gmt":"2021-03-25T21:39:32","slug":"curry-roasted-chicken-brussel-sprouts","status":"publish","type":"post","link":"https:\/\/iwashyoudry.com\/curry-roasted-chicken-brussel-sprouts\/","title":{"rendered":"Curry Roasted Chicken and Brussel Sprouts"},"content":{"rendered":"

I’ve been on a mission this month to fill my dinner plate with as much vegetables as possible. I’m trying to be proactive\u00a0this Holiday Season so I can enjoy things like cookies<\/a> and fudge<\/a>.<\/p>\n

Well, one night the stars aligned and I whipped up this Curry Roasted Chicken and Brussel Sprouts over a creamy parsnip mash. I wanted something to tie it all together so I made a quick, creamy yellow curry sauce to drizzle over the whole thing and it was absolutely magical.<\/p>\n

\"Curry<\/p>\n

I knew I had to recreate it and share it on ze’ blog<\/em>.<\/p>\n

So parsnips\u2026 there’s a vegetable you don’t see everyday. I actually love parsnips because when they’re mashed, roasted or pureed, they remind me a lot of potatoes. It’s a great way to trick your brain into thinking you’re eating a carb loaded meal, when really it’s just a root vegetable.<\/p>\n

The only thing is that parsnips can have a bitter taste to them. So when I mash them I make sure to add some cream, butter, and even some sour cream to counteract the bitter taste. All the things you would add to regular ol’ taters. \ud83d\ude42<\/p>\n

\"Curry<\/p>\n

The roasted chicken, brussel sprouts and carrots are simply tossed with some curry powder, a little olive oil and a touch of garlic before being roasted until they’re soft and tender.<\/p>\n

While the vegetables are roasting and the parsnips are boiling, you can quickly whip up the creamy curry sauce. The first time I made the sauce I wanted to add just a pinch of cayenne pepper to give it a nice kick, but when I tapped my spice jar, a heaping teaspoon fell into the sauce. Oops!<\/p>\n

I went with it anyway, and to my surprise it was absolutely delicious! Super spicy… but that’s perfect for me. I toned it down for this recipe, but feel free to increase the cayenne to give it more heat if you prefer.<\/p>\n

\"Curry<\/p>\n

This is a hearty (yet healthy), quick and easy dinner recipe that I think you’ll totally adore!<\/p>\n

Make sure you don\u2019t miss a thing! Follow I Wash You Dry here:
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Curry Roasted Chicken and Brussel Sprouts<\/h2>\n\n
<\/div>\n
Curry Roasted Chicken and Brussel Sprouts is a tasty dinner with creamy yellow curry sauce drizzled over the top!<\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dinner<\/span><\/div>\n
Cuisine: <\/span>American<\/span><\/div>\n\n
Servings: <\/span>6<\/span><\/div>\n
Calories: <\/span>585<\/span> kcal<\/span><\/span><\/div>\n
Author: <\/span>Shawn<\/span><\/div>\n\n\n

Ingredients<\/h3>