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Indian Spiced Brussels and Carrots

The Scholarly Plate

Beta-carotene is the yellow/orange pigment that gives veggies and fruits their rich color. The human body converts beta-carotene into Vitamin A (a.k.a retinol) and as the name retinol implies it is incredibly important for good eye health as well as healthy skin, mucus membranes and immune system.
Beta-carotene is also an antioxidant (see last week’s post if you forget what that means). Long story short they reduce the damage that free radicals in the body cause and increase your protection against chronic illnesses. In fact studies suggest that people who consume at least four serving of beta-carotene rich fruits or veggies in a day have a substantially lower risk of developing cancer or heart disease.

Ingredients (10 servings)

  • 3 lbs Brussels sprouts
  • 2 carrots, peeled and slice
  • *garam masala (can be bought or recipe below), to taste
  • sweet curry, to taste
  • coriander, to taste
  • coarse ground sea salt, to taste
  • 1/4 cup olive oil

 

*Garam Masala recipe

  • 1 TBSP ground cumin
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground cardamom
  • 1 1/2 tsp ground black pepper
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg

Mix all spices together in an airtight containers. This is a mixture of spices used in most Indian cooking and is great in other veggie sides dishes or Indian-style chicken or beef recipes.

Directions

  1. Preheat oven to 400F
  2. Chop brussels sprouts into equal sized pieces (quarters or halves)
  3. Chop carrots into coins or half-coin pieces
  4. Add carrots, brussels sprouts to glass baking dish.
  5. Season with garam masala, curry, coriander and sea salt. Drizzle with olive or avocado oil and toss to combine
  6. Bake for 20 minutes, toss veggies around and bake for 20 more minutes until tops are browned and crispy.
  7. Remove from oven and let settle 5 minutes, serve hot