In a large bowl, mix together all ingredients and coat brussels sprouts on all sides.
Place brussels sprouts on a parchment paper or silpat lined baking sheet. Spread out so the brussels sprouts aren’t overlapping and can cook evenly.
Place in oven and roast for 25- 35 minutes, flipping half way through if necessary.
Curry Dipping Sauce
Mix together all the ingredients for the dipping sauce and place in fridge to cool. Serve with crispy brussels sprouts.
Whipped Ricotta Dipping Sauce
Place ricotta and cream cheese in a large bowl and whip with a mixer for 3-5 minutes until light and fluffy. Then add in lemon zest and juice, a bit of salt and red pepper flakes.
Whip once more for about 30 seconds to combine. Add whipped ricotta to a serving dish and add pesto, using a spoon to mix it into the ricotta. Place in fridge to cool and serve with crispy brussels sprouts.
Note: Dipping sauces can be stored in an air tight container and refrigerated up to 1 week for optimal freshness.
Notes
Net Carbs: 5gServing size: 1/6th brussels plus 1/6th each dipping sauce