Fall is all about making roasted veggies — and Brussels sprouts should be high up on that list. Their small size and nutty taste make them perfect for roasting. The key is to get the edges crispy and caramelized by roasting them cut side down at a high temperature. And don’t even think about removing the small leaves that fall off — those become so crunchy and make the best Brussels sprouts chips. In this recipe, we use a delicious curry spice mix to take them to next level. All you need to do is cut the Brussels sprouts, toss them in the spice mix and roast them on a sheet pan. The perfect side dish for any meal!
Leave any small leaves that fall off — those make the best Brussels sprouts chips.
Preheat oven to 400°F. Wash the Brussels sprouts well and pat dry using a paper towel. Trim the ends and cut in half lengthwise. It’s fine if some of the outer leaves fall off, keep them to roast on the pan.
Peel the garlic and crush it using a garlic press. Mix together the curry powder, chilli powder, paprika, salt, olive oil and crushed garlic.
Toss the Brussels sprouts with the marinade ensuring they are well coated. Turn the Brussels sprouts cut side down on a sheet pan and space them out evenly (do not overcrowd!).
Bake for approximately 25 minutes or until the bottom is golden brown. Serve as a side with lemon wedges.