Indian Spiced Crispy Brussels Sprouts

Quick and Easy Dish for Everyone

Even if your guests don’t think they like brussels sprouts, this dish should change their minds. Roasting or Air-frying eliminates those funky, bitter flavors that steaming or boiling can enhance. And instead of tough or mushy, high heat creates brussels sprouts that are browned to sweet and nutty perfection. This dish comes together so easily there’s no reason not to try it! Slice, toss, and roast. Plus it is vegan and gluten-free so you will love knowing you have such an amazing dish on hand that everyone can enjoy regardless of dietary restrictions. 

Simple Ingredients / Big Flavors

• Brussels Sprouts – healthy, low-calorie vegetables packed with nutrients. Part of the Brassica family like broccoli, cauliflower, and kale, they are full of vitamins that support the immune system and super high in fiber that has so many benefits for the digestive system, and cardiovascular system, and for helping to regulate blood sugar. Boiling or steaming can enhance the unpleasant odor and bitter taste that causes many people to disregard this vegetable. Roasting or Air Frying takes away that bitterness and makes the brussels sprout almost sweet and nutty when caramelized.
• Garlic – bold flavor, such a great compliment to the Indian spices and roasted flavor of the brussels sprouts.
• Gram Flour – finely ground besan made from split and roasted chickpeas is readily available in Indian grocery stores. One of the main ingredients in pakoras, it adds a nutty, earthy flavor, and plenty of awesome texture. 
• Spices – turmeric, ground coriander, red chili powder, and ajwain seeds are spices that I always have on hand in my pantry. They add bold flavors, rich natural color, and tons of health benefits to a wide variety of dishes. 
• Lemon – a welcome burst of tangy citrus.

How to Make Crispy Indian-Style Brussels Sprouts

• Rinse and dry brussels sprouts. Trim extra stem. Thinly slice the brussels sprouts using a chef’s knife or the slicer attachment in a food processor.
• Add the shaved Brussels sprouts to a large mixing bowl and add besan, garlic, salt, turmeric, red chili powder, coriander powder, ajwain seeds, and lemon juice. Massage the spices onto the brussels sprouts until well combined.
• Drizzle olive oil all over and mix again.

• Preheat the oven to 400 F. Line a 9 X 13 baking tray with parchment paper. Spread the mixture evenly on the baking tray.
• Bake for 20 minutes stirring halfway through. Bake more in 2 to 3-minute increments to get the desired crispiness to their edges. You may want to lower the oven temperature to 370 for the last few minutes to prevent excess browning.

Tips

• Using a food processor with the slicing attachment makes the prep for this recipe so EASY! In a few seconds, you’ll have a mound of thin and even slices.
• These Brussels Sprouts are medium spicy but you can adjust the chili to your taste for more or less heat.
• Use disposable cooking gloves to help distribute the spices evenly without coating or staining your hands with the spice mixture. The disposable gloves are especially helpful when cooking for holidays because you might be making different dishes and desserts at once.
• Make sure to toss the mixture 2 to 3 times while in the oven for even roasting all over.
• Keep a close eye on the tray for the last few mins to avoid overly charred veggies.

Serving

Roasted Brussels sprouts make for an awesome side dish. Serve with roasted meats or fish, as part of a Vegetarian Thanksgiving Feast, or add to Buddha bowls for a healthy crispy kick.

Storing

Store leftovers refrigerated in an air-tight container for up to 3 days. To reheat simply bake or air fryer for a few minutes.

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