Teresa's Recipes
Tandoori Roasted Brussels Sprouts
Transform your regular Brussels sprouts into a flavor-packed side dish with this Tandoori Roasted Brussels Sprouts recipe. Infused with a blend of aromatic spices and a tang of lemon, these Brussels sprouts get a spicy twist from the traditional tandoori masala. The crispy outer layers paired with the tender inside create a mouthwatering texture that is sure to impress. Originally inspired by the traditional Indian Tandoori cooking style, this dish brings a piece of Indian culinary history to your table.
Ingredients
- 1/4 cup, finely chopped Fresh cilantro
- 2 tablespoons Vegetable oil
- 1/2 teaspoon Salt
- 1 tablespoon, freshly grated Ginger
- 2 cloves, minced Garlic
- 1 tablespoon Lemon juice
- 2 tablespoons Tandoori masala
- 1/2 cup Greek yogurt
- 1 pound, trimmed and halved Brussels sprouts
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 150
- Fat: 5g
- Carbs: 20g
- Protein: 6g
- Sodium: 350mg
- Sugar: 4g
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the Greek yogurt, tandoori masala, lemon juice, minced garlic, grated ginger, and salt. Mix until you get a smooth, well-incorporated marinade.
- Add the halved Brussels sprouts to the bowl and toss them in the marinade, ensuring they are evenly coated.
- Heat the vegetable oil in an oven-safe skillet over medium-high heat. Once hot, add the marinated Brussels sprouts, spread them in a single layer, and cook for 2-3 minutes, stirring occasionally.
- Transfer the skillet to the preheated oven and roast the Brussels sprouts for 20-25 minutes, or until tender and slightly charred on the edges.
- Remove the skillet from the oven and let it cool for a few minutes. Garnish the Brussels sprouts with freshly chopped cilantro before serving.
- Serve hot as a side dish or a flavorful appetizer. These tandoori Brussels sprouts pair well with a piece of naan bread or as a complement to your main grilled dish.