"Adding a hot, sweet, spicy, and desi touch to a love/hate vegetable."
Masala Roasted Brussels Sprouts with Hot Honey Vinaigrette
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Prep time 45mins
Cook time 15mins
Serves or Makes: 6
Recipe Card
Masala Roasted Brussels Sprouts
ingredients
- 2 pounds Brussels Sprouts
- 1/4 cup Olive Oil
- 3 Garlic Cloves, peeled and minced
- 3 Thai Green Chilies, finely minced
- 1 tablespoon Curry Powder (I used Badshah Kitchen King Masala)
- 1/2 tablespoon Salt
- 1/2 tablespoon Ground Black Pepper
- 1 tablespoon Red Pepper Flakes
- Hot Honey Vinaigrette
Hot Honey Vinaigrette
ingredients
- 1/2 cup Olive Oil
- 1/4 cup Apple Cider Vinegar
- 1 tablespoon Spicy Dijon Mustard (can substitute with regular Dijon)
- 2 tablespoon Honey
- 2 Garlic Cloves, peeled and minced
- 2 finely minced Thai Green Chilies (optional)
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Red Pepper Flakes
Method
Step 1
Preheat oven to 400º F.
Step 2
Clean Brussels Sprouts thoroughly. Cut off and throw away brown stems. Leave small ones as is, cut in half length-wise for larger ones. Place in large bowl.
Step 3
Toss Brussels Sprouts in Olive Oil, minced Garlic, minced Green Chilies, Curry Powder, Salt, Ground Black Pepper, and Red Pepper Flakes.
Step 4
Spread seasoned Brussels sprouts on foiled line sheet pan. Roast in oven for 30 minutes. Place roasted Brussels Sprouts back in large bowl once done roasting.
Step 5
Prepare Hot Honey Vinaigrette: In a mason jar, combine all related ingredients. Close lid and shake thoroughly. You can use a large bowl and whisk the ingredients together as well.
Step 6
Pour vinaigrette on top of roasted Brussels Sprouts and lightly toss.
Step 7
Serve and Enjoy!