Deliciously seasoned and roasted to perfection these garam masala Brussels sprouts are a fantastic addition to your holiday table.
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Ah, the Brussels sprout. Most of us seem to have a love/hate relationship with these tiny, green cabbages. Up until a few years ago, I was solidly on team hate, but that all changed as I learned to cook.
I discovered that everything I hate about Brussels sprouts – the texture, flavor, and smell – are the things I can change. I’ve tried many different flavor combinations and a few different cooking methods, but I can safely say that these garam masala Brussels sprouts will be sticking around the rest of Brussels sprout season.
With a bit of sweetness from the brown sugar, a little acid from the vinegar, and a little spice from the garam masala, these garam masala brussels sprouts are packed with flavor. I cannot wait to serve them to my guests this Thanksgiving.
The creation of this recipe, can actually be chalked up to pure laziness. A few weeks ago I was making my Garam Masala Salmon and wanted to serve it with Brussels sprouts. While I am keeping an open mind about these little cabbages, I’m not ready to eat them with just salt and pepper, and I wasn’t sure what flavors would compliment the salmon.
Exhaustion got the best of me and I decided what was good for the salmon, was good for the Brussels sprouts. Lucky me, it worked out. I was so impressed that I made them 3 times the next week just to get the recipe right. In fact, these are so good that my Brussels sprout hating husband has requested that I make them for Christmas dinner too.
Besides having great flavor, these Brussels sprout are super easy to make. It takes less than 5 minutes to throw them together and 15 – 18 minutes of hands off baking time to get them tendercrisp. Essentially, we are going to make a homemade garam masala vinaigrette, toss it with the halved Brussels sprouts, and then bake. You can see just how easy it is in the video below:
For those of you that are unfamiliar with garam masala, it’s an Indian spice blend that you can typically find it in the spice aisle of your local grocery store. Typically it contains a combination of coriander, cinnamon, cumin, cardamon, black and white pepper, clove, and various other spices depending on the region. Each blend will be slightly different, but I haven’t yet found one that I truly dislike.
Start by heating your oven to 425 degrees. Line a quarter sized sheet pan with aluminum foil and set aside. Wash the Brussels sprouts, removing any limp or dried leaves. Trim the ends as necessary, and cut each Brussels sprout in half, placing the knife perpendicular to the stem. Having intact stem on each half will keep them from falling apart.
In a mixing bowl large enough to toss your Brussels sprouts, whisk together the olive oil, balsamic vinegar, brown sugar, garam masala, salt, and pepper. Once combined, add the Brussels sprouts and toss to combine. From here, you can bake them immediately, or let them marinate while you do the rest of your dinner prep. If you choose to let them sit they will absorb more flavor, but make sure to stir them on occasion or you’ll have uneven flavor. I typically prep them first so that they end of marinating for about 10 – 15 minutes, but it isn’t absolutely necessary to get great sprouts.
Lay the garam masala Brussels sprouts out in a single layer on your half sheet pan, with the cut side down. In my experience, leaves down leads to burning. The pan should be crowded, but not overlapping.
Place them in your hot oven and cook for 15 – 18 minutes for tendercrisp Brussels sprouts. If you prefer yours to be closer to raw, you can cook them in 10 minutes. If you like them well done, allow for about 25 minutes.
Whether it’s at a holiday table or weeknight dinner, these garam masala Brussels sprouts are sure to impress. They will be a constant in my kitchen all winter long. If you are looking for more great ideas using Brussels sprouts, check out my Brussels Sprout Hash. (It involves bacon and dried cranberries!)
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Garam Masala Brussels Sprouts Recipe
Garam Masala Brussels Sprouts
- 3/4 lb fresh Brussels Sprouts (about 16 small - medium sprouts)
- 2 TBSP olive oil
- 2 TBSP balsamic vinegar
- 1 TBSP brown sugar
- 1/2 tsp garam masala
- 1/4 tsp salt
- 1/4 tsp pepper
Heat your oven to 425 degrees.
Line a half sheet baking pan with aluminum foil and set aside.
Wash the Brussels sprouts, removing any limp or dried leaves. Trim the ends as necessary, and cut each Brussels sprout in half, placing the knife perpendicular to the stem.
In a mixing bowl large enough to toss your Brussels sprouts, whisk together the olive oil, balsamic vinegar, brown sugar, garam masala, salt, and pepper.
Once combined, add the Brussels sprouts and toss to combine.*
Lay the garam masala Brussels sprouts out in a single layer on your half sheet pan, with the cut side down. The pan should be crowded, but not overlapping.
Cook for 15 - 18 minutes for tendercrisp Brussels sprouts.**