Curried Brussels Sprouts

In my ongoing quest to figure out new things to do with brussels sprouts, I ran with a random idea: semi-indianize them. It means curry powder, cashews, ginger, and turmeric, but not the whole South Indian tempering mustard seed route.

  • 1 bag of brussels sprouts, rinsed & halved
  • 1 T turmeric
  • 1 T curry powder
  • 1 handful cashews
  • 1/2 T olive oil
  • 1 t salt
  • 1/2 onion
  • 1/2 t chili powder
  • 1 t ginger
  1. Preheat oven to 450
  2. Put the olive oil and spices into a gallon sized ziploc or a large bowl.
  3. Add in the brussels sprouts and mix well–until it is entirely coated
  4. Line a baking pan with parchment and lay the brussels sprouts in a single row down on the parchment.
  5. Bake until browned and a little crispy. (you want the brussels fully cooked)
  6. Chop onion into fine strips. (I used a vidalia). Sautee in a skillet until golden brown
  7. Make a well in the middle and add a drizzle of oil or butter. roast the cashews in that oil
  8. Add the brussels sprouts to the onion-cashew mixture and stir well.
  9. Enjoy!



About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
This entry was posted in Recipes, side, vegetarian and tagged , , , . Bookmark the permalink.

2 Responses to Curried Brussels Sprouts

  1. Ani says:

    I love brussel sprouts, but have never tried them with curried spices!!

  2. Pingback: Roasted Brussel Sprouts with Bacon and Chicken | The Journey of Two

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