These are Indian oven-roasted Brussels sprouts that are tossed in chaat masala, tamarind date chutney, and topped with crunchy pistachios! They make for a delicious vegetable side dish for the holidays!
Roasted Brussels sprouts are a quintessential fall dish! This recipe takes a holiday staple vegetable and transforms it with Indian spices. They are the perfect addition to an Indian-inspired Thanksgiving menu.
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Special ingredients
These Brussels sprouts are sweet, sour, bright, and toasty! This recipe relies on two special Indian ingredient:
- Chaat Masala - This is a spice blend that literally translates to lip smacking! It is sour, sweet, and tangy! Learn more about it in this blog post.
- Tamarind Date Chutney - This is the sweet, sour, and thick sauce that the Brussels sprouts are coated in. You can make a homemade version of this sauce or buy it from your local Indian grocery store!
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Buy Now → Tips on roasting and serving Brussels sprouts
- Pick off outer layers of the Brussel sprouts for crunchy bits.
- Cut larger sprouts into smaller pieces. Some Brussels sprouts are larger than others. I like to keep them on the smaller side and cut the larger ones in thirds or sometimes even fourths.
- Leave baking sheet in the oven while preheating. This makes sure that when the veggies are added on, they will sizzle and immediately make contact with a hot surface rather than steam!
- Liberally coat the Brussels sprouts in oil/fat. The oil is needed to help the Brussels sprouts crisp and get a dark roast on them.
- Roast Brussels sprouts on high heat (450F) so they crisp and roast rather than steam!
- Quickly place Brussels sprouts cut side down on the sheet tray. The cut side is flatter and therefore will make more direct contact with the hot sheet tray, which will help the Brussels sprouts caramelize.
- Toss Brussels sprouts in sauce right before eating to keep them crisp!
- Make ahead. You can roast the Brussel sprouts ~2 hours before you serve them. Make sure not to cover the Brussel sprouts while warm or else they will steam. You can make the sauce up to 3 days before the event. Simply reheat the sauce before saucing the Brussels sprouts!
Indian Roasted Brussels Sprouts
These are Indian oven-roasted Brussels sprouts that are tossed in chaat masala, tamarind date chutney, and topped with crunchy pistachios! They make for a delicious vegetable side dish for the holidays!
Product Reccs
Ingredients
- 1.5 lbs of Brussels sprouts
- 2 tablespoons oil
- ¼ teaspoon sea salt
- 2 tablespoons butter
- ⅓ cup store-bought or homemade tamarind date chutney
- 1 teaspoon chaat masala
- 1 tablespoon lemon juice
- ¼ cup pistachios crushed
- thin sev (chickpea snack) to sprinkle on top (Optional)
Instructions
- Cut 1.5 lbs of Brussels sprouts in half and place in a bowl. Peel off a few loose exterior leaves from some of the sprouts and add them back into the bowl. These individual leaves will get nice and crispy and serve as a nice contrast to the halved sprouts.
- Add 2 tablespoons oil and ¼ teaspoon sea salt to the Brussel sprouts and massage it into the sprouts so everything is coated in oil.
- Preheat the oven to 450 F with a large sheet tray on the middle rack. This helps the tray get extra hot so the sprouts can immediately start to roast rather than steam.
- Carefully take the hot sheet tray out of the oven and quickly space out the Brussels sprouts on the tray with the cut side down.
- Place the Brussels sprouts in the oven for ~10 minutes. Remove any leaves that have already crisped into a small bowl and set aside as a topping for the dish. Place the Brussels sprouts in the oven for another 7-10 minutes until the sprouts have roasted with dark brown spots.
- While the Brussels sprouts cook, make the sauce by adding 2 tablespoons butter into a small saucepan on medium heat until it starts bubbling. Next, add the ⅓ cup store-bought or homemade tamarind date chutney and 1 teaspoon chaat masala and whisk until the butter and chutney are combined. Cut off the heat, add in the 1 tablespoon lemon juice, and mix.
- Right before it is time to eat, drizzle the sauce over the Brussels sprouts on the sheet tray. Transfer the sauced Brussels sprouts to a serving platter and top with the set aside crunchy Brussels sprout leaves, ¼ cup pistachios (crushed) and optionally thin sev. Enjoy immediately!
If you tried this recipe, please consider leaving a comment and star rating below! It makes my day and your feedback helps the blog immensely.
Notes and Tips
- Make ahead: You can roast the Brussels sprouts ~2 hours before you serve them. Make sure not to cover the Brussels sprouts while warm or else they will steam. You can make the sauce up to 3 days before the event. Simply reheat the sauce before saucing the Brussels sprouts!
Did you make this recipe?Tag @moonriceshri so I can see your amazing creation!
Holly
Delicious!
Stephanie Block
I loved the sauce!!!!
Shri Repp
Yay! i'm so glad you liked it. The sauce is one of my favorites 🙂