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!