Warm and toasty from the oven, Brussels sprouts have a way with feelings. They know just what to do, no matter which occasion they’re joining. Tonight, curried. Tomorrow? Why, cold and still curried (straight from the refrigerator, of course)! And what about the day after? We’ll just have to wait and see what they feel like.
How do you like your Brussels sprouts? I’ll admit, ever since I bought an air fryer (this is the one I have), I am LOVING roasting them up in there! It’s so easy, not messy and doesn’t heat up the whole house. I mean, there are times I like to heat up the whole house. But, not today.
Do you like heating up the whole house? And how do you prepare your sprouts? Tell me below! xoxo.
Curried Brussels Sprouts
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Ingredients
- 1 pound Brussels sprouts halved with ends trimmed
- 2 tablespoons garam masala see below
- 1 teaspoon sea salt
- olive oil
Garam Masala
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 1 teaspoon fennel
- 1 teaspoon chile powder
Instructions
Curried Brussels Sprouts
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Preheat oven to 425.
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Place Brussels sprouts on baking sheet, then toss with enough olive oil to generously coat.
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Sprinkle with sea salt and garam masala, then into the oven, and quickly!
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Bake for 15 minutes, shake them around a bit and continue roasting for an additional 10 minutes.
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I suggest a large bowl and no sharing, but I don't think you'll blame me!
Garam Masala
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If you can find these spices whole, lightly toast them then grind them yourself, you will never go back!
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Play around with ratios, quadruple this recipe, it's quite forgiving and can suit anyone's taste