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Tandoori Brussels Sprouts

Tandoori Brussels Sprouts - crispy charred Brussels Sprouts flavored with Indian inspired spices that sure to take it to next level
Prep Time10 minutes
Cook Time25 minutes
Course: Appetizer, Salad, Side Dish, Snack
Servings: 3

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
  • 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.