Brussels sprouts is my favorite adult vegetable because it wasn't something I ever had as a kid. These Roasted Indian Brussels Sprouts are inspired by the Indian spices I already had. For a simple meatless Monday recipe, I served the Roasted Indian Brussels Spouts over quinoa and brown rice. I love these packets of organic quinoa and brown rice by Seeds of Change that I got at Costco. They are great for a quick meal and you can microwave the quinoa and brown rice in its own packet, so they are perfect to keep at work too.
Roasted Indian Brussels
Sprouts
Ingredients
1 pound brussels sprouts, ends trimmed and halved
1 teaspoon garam masala
1 teaspoon tandoori masala
1 teaspoon minced ginger
2 to 3 tablespoons olive oil
Directions
Preheat oven to 400 degrees F.
In a bowl, combine brussels sprouts with garam maslas,
tandoori masla, ginger and olive oil.
Toss to coat.
Place coated brussels sprouts on a baking sheet.
Bake for 20 minutes. Turn brussels sprouts halfway through baking time.
Serves 4.
