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Oven Roasted Brussels Sprouts Recipe

A tasty twist to the regular brussel sprouts. A simple preparation that results in flavorful, juiciest and tenderest oven roasted brussel sprouts.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 -5
Calories 151 kcal


  • 1 lb 0.4 kg brussel sprouts
  • 1.5 tablespoon oil plus extra for spraying, if required
  • 2-3 teaspoon garam masala; adjust to taste
  • 2 large garlic cloves; minced
  • ½ teaspoon haldi/ground turmeric/turmeric powder
  • Salt to taste


  • Preheat the oven to 400 degree Fahrenheit (200 degree Celsius) and line a baking tray with parchment paper.
  • Wash, pat dry and cut the brussel sprouts in half lengthwise.
  • In a large mixing bowl, toss the halved brussel sprouts and rest of the ingredients and mix well.
  • Spread the brussel sprouts on the tray and roast in the preheated oven, stirring once or twice, till the outside is browned and tender inside, about 30-35 minutes,.
  • Transfer to a serving bowl and serve immediately.


  • If you see the Brussels sprouts are dry when you stir them, spray (recommended) or brush them with a little oil.
  • Use the spices according to your taste.
  • You will find Garam masala either online or in Indian grocery stores.
  • While mixing the ingredients, make sure every Brussels sprout is well coated with spice mixture. I would recommend mixing it by hand. Wash hands immediately after mixing to prevent turmeric stains on your hand.
  • I know some people really like BOLD flavors - and not just flavors. They like the heat from the pepper. If you are in this group, try adding some Cayenne pepper or any Indian red chili pepper.
  • Tastes best straight out of the oven.
  • Can be served as a side with rice, roti, or any meat.
  • These oven-roasted Brussels sprouts are quite addictive as a snack too.
  • Leftovers can be refrigerated, but to reheat, either use the oven or reheat the Brussels sprouts on the stovetop.
  • Skip the regular Brussels sprouts for this thanksgiving meal and try this Indian version of oven-roasted Brussels sprouts.
  • 1 teaspoon= 5ML