Masala Brussels Sprouts. Crispy, roast, flavourful, green gems. You'll never look at your humble Brussels sprouts in the same way again!
These flavour-packed green nuggets are smothered in cumin and curry powder, and are super-simple and quick to make. The multiple layers of the Brussels sprout trap in all the spices, making them burst with flavour in your mouth.
We've taken the classic spices we use to make curries with cauliflower and potato, and showered them on the very British and very unloved Brussels sprout.
Make these masala sprouts once, and you'll find tens of different uses for them. We love eating them with a hot fragrant bowl of South Indian spiced coconut vegetable stew (Avial), stuffing them into pitta pockets slathered with tahini, enveloping them in a soft dosa to make a meaty wrap or tossing them into a salad with some fresh baby spinach and cherry tomatoes.
Why not swap your usual sprouts recipe for these gems?
Try it out and let us know what you think!
N & N
Time: 30 mins
- 1 kg Brussels sprouts
- 1 tbsp olive oil
- 1/2 tsp cumin powder
- 1/2 tsp Madras curry powder
- 1/8 -1/4 tsp salt
- Preheat the oven to 180°C.
- Wash the Brussels sprouts and cut in half
- Drizzle over the oil and sprinkle the spices across
- Toss to coat and put into oven
- Roast for 20 mins until brown and crispy
Savour every mouthful and try and stop yourself from eating the entire batch!
Spice Advice: Madras Curry Powder
Madras Curry Powder is an all-purpose spice mix, used for curries, soups etc. It's a blend of a large numbers of spices including turmeric, cumin, chilli, cardamom, peppercorns, fenugreek and others. It adds a rich and earthy flavour to any dish. There are two types in South India: 'Rasam' powder and 'Sambhar' powder - 'Rasam' and 'Sambhar' being two iconic South Indian soups. We'll be sharing recipes for both powders soon, so you can prepare them yourself.