Tandoori Brussels Sprouts
Tandoori Brussels Sprouts – crispy charred Brussels Sprouts flavored with Indian inspired spices that is sure to take it to next level.
Roasted veggies are a must in my household during colder months. That being said, I love playing around with different veggie with different flavors. This Tandoori Brussels Sprouts were results of one of those experiences. One of the week nights I did not have many veggie options available in my fridge. All I could find was a pack of Brussels Sprouts. As much as I was tempted to just roast them with salt and pepper along with some olive oil, my love for Indian flavors did not allow me to do so LOL. And hence this recipe!
I love tandoori flavors, as you can see my blog has many options around this spice mix. Brussels Sprouts are a little bitter by nature. Adding spicy, tangy flavors with a bit of sweetness takes this tricky vegetable to next level! This recipe is super simple to make. Simply coat clean Brussels Sprouts halves with the buttery spice and cheese mix mentioned below. Then roast them on 425 F for 22-25 minutes. There you have it! You can pair it with your choice of pasta or even as side with My MUMMY’S DAL FRY and IP JEERA RICE!
I personally like to make this recipe during Holiday time, especially for Thanksgiving dinner along with my loaded veggie lasagna or FIVE CHEESE ZITI AL FORNO or just simple IP BUTTERY SPAGHETTI! This could be also great as a salad topper. However way you choose to eat them, it is surely to hit the spot! Hope you give this recipe a try and like it as much as I do. If you do, leave me a comment below or tag me on Instagram @myvegetarianroots. I would love to hear your feedback!
Happy & Healthy Eating!
Tandoori Brussels Sprouts
Ingredients
- 2 lb Brussels Sprouts washed, dried, stem and first layer removed, cut in halves
- 4 tbsp Melted Unsalted Butter
- 2 tbsp Mustard Oil can be sub with olive oil
- 2 tbsp Tandoori Masala
- 1 tsp Chaat Masala
- 1 tsp Kashmiri Red Chili Powder
- ½ tsp Turmeric Powder
- ½ tsp Black Pepper Powder
- 1 tsp Cumin Powder
- ¼ tsp Black Salt
- 1 tsp Kasoori Methi Rub between your palms before using
- 1 tsp Sugar
- ⅓ cup Freshly Grated Parmesan Cheese
- ¼ cup Panko Bread Crumbs
- 1 tbsp Lemon Juice
Minty Yogurt Sauce
- ¼ cup Cilantro
- ¼ cup Mint
- 5 Scallions (green part)
- ½ tsp Roasted Cumin Powder
- ½ tsp Salt
- 1 clove Garlic
- ½ cup Plain Greek Yogurt
- ¼ cup Sour Cream
- ½ Jalapeño 1 whole if preferred spicy
Instructions
- Washed, dried, stem and first layer removed from all the Brussels Sprouts, cut them in halves. If it feels wet, I highly suggest using salad spinner to remove access water and let it towel dry for 30 minutes or so to make sure it is completely dry.
- Once Brussels Sprouts halves are dry, coat them with rest of the ingredients listed above.
- Roast them in a pre heated oven at 425° F for 22-25 minutes in a single layer. Do not crowd the baking sheet, make sure the cut side is well coated with the cheese/panko/spice mix and facing the baking sheet in a single layer. Roast them in multiple batches if the tray starts to get crowded.
- Once roasted, simply enjoy immediately while they are hot and crispy. Pair it with either minty yogurt sauce or sriracha mayo!
Minty Yogurt Sauce
- Blend everything in a blender listed under "Minty Yogurt Sauce". Keep it refrigerated until ready to use.