Tandoori Roasted Brussels Sprouts

Ingredients

Fresh cilantro

1/4 cup, finely chopped

Vegetable oil

2 tablespoons

Salt

1/2 teaspoon

Ginger

1 tablespoon, freshly grated

Garlic

2 cloves, minced

Lemon juice

1 tablespoon

Tandoori masala

2 tablespoons

Greek yogurt

1/2 cup

Brussels sprouts

1 pound, trimmed and halved

Instructions

1. Preheat the oven to 400°F (200°C).
2. 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.
3. Add the halved Brussels sprouts to the bowl and toss them in the marinade, ensuring they are evenly coated.
4. 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.
5. 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.
6. Remove the skillet from the oven and let it cool for a few minutes. Garnish the Brussels sprouts with freshly chopped cilantro before serving.
7. 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.