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These Curried Brussels Sprouts Are the Fall Side Dish You Need Right Now

Golden brown curried Brussels sprouts on a white plate with a wedge of lemon
PREP TIME
10 min
COOK TIME
25 min
YIELDS
4-6 servings

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!

Related: 20 Hearty Vegetable Soup Recipes Just in Time for Sweater Weather

Looking for more fall recipes? Try this vegan pumpkin soup or this easy paleo butternut squash tart.

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Ingredients

1
lb Brussels sprouts
3
large garlic cloves
1 ½
tsp curry powder
¼
tsp chilli powder (more to taste)
½
tsp paprika
1
tsp salt
3
Tbsp olive oil
Lemon wedges (optional)
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Directions

Notes

Leave any small leaves that fall off — those make the best Brussels sprouts chips.

Curried brussels sprouts
Step 1

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.

Chopping sprouts
Step 2

Peel the garlic and crush it using a garlic press. Mix together the curry powder, chilli powder, paprika, salt, olive oil and crushed garlic.

Step 3

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!).

Preparting curried Brussels sprouts
Step 4

Bake for approximately 25 minutes or until the bottom is golden brown. Serve as a side with lemon wedges.

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