Brussels Sprout is a favorite in our family, it’s quick to cook and full of healthy vitamins (an especially good source of vitamin C) and fiber as well as anticancer properties. We generally oven roast them for an easy side with chicken or fish. This spiced version of Brussels Sprout really kicks up the flavor of the sprouts and has become a staple at our home. Hope you enjoy it…
Serves 4-6 • Hands-on time 10-15 minutes
2 lbs Brussels sprout, outer leaves and ends removed
Juice of ½ a lemon
For the spicy oil marinade
3 tablespoon olive oil plus some for the baking sheet
¼ teaspoon chili powder or cayenne
¼ teaspoon turmeric
¼ teaspoon mango powder or amchur (Or use juice of ½ a lemon instead)
¾ teaspoon kosher salt
Pinch of garam masala (if not using, add ½ teaspoon crushed black pepper)
In a large bowl, mix all the ingredients for the spicy oil marinade. Toss and coat the Brussels sprout in the oil. Leave aside for 15-20 minutes for the flavors to blend.
Preheat the oven to 400F. Grease a large baking sheet with olive oil and add the Brussels sprout in a single layer. Roast them in the oven for 17-20 minutes; outer leaves should have a nice charred look to them. (Oven temperatures vary, so look for that char.) Add the juice of half a lemon and sprinkle with kosher salt. Serve hot as a side to your choice of meat or fish.