Jump to the Spicy Roasted Brussel Sprouts Recipe
You guys, I think I am doing that aging South Asian woman thing where I desi-fy everything.
(desi-fy= put a desi/south asian spin on)
The other day I pulled out brussel sprouts to do one of my usual oven favorites. but instead of the parmesan I reached for the tandoori masala powder (premade readily available in many stores) and decided anything is worth trying once. The spicy roasted brussel sprouts were awesome. Then I did the only reasonable thing I could under the circumstances; bought more brussel sprouts and made them spicy roasted brussel sprouts again. This time I had two additional family members test them to double check. I have never seen brussel sprouts, especially ones cold from their photo-op fly off the plate so fast.
So here it is - an easy to do spicy roasted brussel sprouts dish that would go well with a simple pilaf, daal chawal (lentils and rice) or even a tandoori turkey if you are so inclined.
Tandoori Brussel Sprouts
serves 2-4 as a side
1lb brussel sprouts
1- 1.5 TBSP Tandoori Masala powder (I used 1.5)
a lug of olive oil
lemon wedges and sliver of onions for serving/garnish.
Preheat the oven to 375 degrees and line a baking tray with foil.
Now trim the sprouts and halve them, removing and sad looking outer leaves. Put the sprouts on the tray, scatter the tandoori masala over, and drizzle with olive oil and then toss gently with (clean) hands to coat until the sprouts are mostly covered in the tandoori mix. Bake for 8 minutes, then pull them out of the oven, gently toss them for even cooking and put them back in the oven till desired doneness for another 5-8 minutes.
These are best eaten hot and doused with lemon juice. And you see the few right there with the charred looking leaves? Those are the tastiest... shhh.
Tandoori Oven Roasted Brussel Sprouts
Ingredients
- 1 lb brussel sprouts
- 1-1.5 tbsp Tandoori Masala Powder
- Olive Oil for tray
For Garnishing
- sliced onions
- chopped cilantro
- lemon wedges
Instructions
- Preheat the oven to 375, line a baking sheet with foil
- Trim the tough outer leaves off the brussel sprouts and cut in half
- Toss with the tandoori masala and a generous glug of olive oil
- Bake for 8 minutes, take them out of the oven, toss gently. Bake for another 5-8 minutes or till done
Looking for another oven friendly spicy veg? This beauty right here is one of our favourites!
Nandini says
A very creative twist. I plan to add this recipe for my Christmas lunch. Thanks for sharing 🙂
Ameena says
What a brilliant Indian-fusion idea. Not sure why I've never thought to do something like this but now I can't wait to try it!
sarahjmir says
Hope you do! and keep me posted 🙂
Yousaf says
gave me quite a heart burn, maybe used too much oil.
sarahjmir says
oh no! this is the first time I am hearing that so yes, it could be that you used too much oil (as you can see mine aren't very oily), but if I were to guess I would think one of the following two things happened 1.) When I say tablespoon I mean the measuring spoon kind which is the heaped equivalent of the small spoon in your cutlery drawer, too much masala can totally cause heartburn; 2) the brand of masala you used might in itself be heavier on garam masala which can leave you with that uncomfortable feeling. Thanks so much for your comments though - I will edit the post later today to incorporate your feedback! Really appreciate you taking the time to respond
Abida says
Yes, yes yes!! I love the desi flavours here, it does sooo much for veg, especially underrated ones like sprouts.