Masala Roasted Brussels Sprouts with Hot Honey Vinaigrette

"Adding a hot, sweet, spicy, and desi touch to a love/hate vegetable."
-- @thesharedspice
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  • Recipe Card
Prep time 45mins
Cook time 15mins
Serves or Makes: 6

Recipe Card

Masala Roasted Brussels Sprouts


  • 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


  • 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


  • 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!

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