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!
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!
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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!
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