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.
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!
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!