Deliciously seasoned and roasted to perfection these garam masala Brussels sprouts are a fantastic addition to your holiday table. Read on for my tips and tricks to getting it right the first time, or scroll ahead to get right to the recipe!
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. This is one dish that I’ll happily eat any day of the week, but happily add it to my holiday table as well.
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.
Before we get into the details, check out how easy this recipe is in the video below then read on for some tips and tricks on making this recipe right the first time:
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.
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.
The key to making good roasted Brussels sprouts is to start with a fairly hot oven I’ve found that 425 degrees works best, but you can adjust that slightly based on your own oven. At that temperature, the sugar in the glaze will caramelize in the oven and make mess.
To avoid this mess, we are going to cook these on a foil lined baking sheet. The foil is optional and can be skipped if you like scrubbing pans. When slicing these Brussels sprout in half, cut with the knife perpendicular to the stem so that the stem stays intact as you can see in the photos. This will keep them from falling apart while baking.
If you have the time, let them marinate in the sauce for 10 – 15 minutes before baking. I often prep these first, let them sit (stirring on occasion) while prepping the rest of dinner. This step is optional, but if you have the time to do it, do it.
When roasting, place them on the pan with the cut side down in a single layer. The stem is the hardiest part of the sprout, so having them in contact with the heat of the pan will make them cook more evenly.
At 15 – 18 minutes we are going for tender-crisp sprouts, so there is no need to flip these halfway through cooking. If you like them well done allow for about 25 minutes, but flip them after the first 18 minutes to avoid burning.
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 Salad. It involves bacon and dried cranberries, and makes a great lunch.
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Garam Masala Brussels Sprouts Recipe
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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.**
*For more intense flavor, these Brussels sprouts can be marinated for 10 - 15 minutes prior to cooking.
**If you prefer yours to be closer to raw, cook for 10 minutes. If you like them well done, allow for about 25 minutes, but be sure to flip them over after 18 minutes to prevent burning.