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.
Ingredients
- 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
Instructions
- 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.
Notes
- 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