Imagine transforming the humble Brussels sprout into a culinary masterpiece that will make even the pickiest eaters beg for seconds! This Cornmeal Masala Roasted Brussels Sprouts recipe is not just a side dish—it's a flavor explosion that combines the earthy goodness of roasted vegetables with the bold, aromatic spices of Indian cuisine. Get ready to elevate your vegetable game and impress your family and friends with a dish that's crispy, spicy, and absolutely addictive!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 1/2 cup cornmeal
- 2 tablespoons olive oil
- 1 teaspoon garam masala
- Salt to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Thoroughly wash the Brussels sprouts and pat them completely dry using a clean kitchen towel or paper towels. This ensures crispy roasting.
- Trim the stem ends of the Brussels sprouts and slice each sprout in half lengthwise, creating a flat surface for even roasting.
- In a large mixing bowl, combine the cornmeal, garam masala, and salt. Mix these dry ingredients thoroughly to create an even spice coating.
- Drizzle olive oil over the halved Brussels sprouts and toss to coat them evenly, ensuring each sprout has a light, glossy layer of oil.
- Add the oil-coated Brussels sprouts to the spice mixture, tossing and rolling them to ensure each sprout is completely and uniformly coated with the cornmeal masala blend.
- Spread the coated Brussels sprouts cut-side down on the prepared baking sheet, ensuring they are in a single layer with some space between each sprout to promote crispy edges.
- Roast in the preheated oven for 22-25 minutes, rotating the baking sheet halfway through cooking to ensure even browning.
- The Brussels sprouts are done when they are golden brown, crispy on the edges, and tender when pierced with a fork. The cornmeal coating should be golden and slightly crunchy.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving dish and optionally garnish with fresh cilantro or a squeeze of lemon juice.
Tips
- Drying is Key: Ensure your Brussels sprouts are completely dry before roasting. Excess moisture will prevent them from getting that coveted crispy exterior.
- Cornmeal Coating Trick: For maximum crunch, make sure each sprout is evenly coated with the cornmeal masala mixture. Use your hands to massage the coating for complete coverage.
- Spacing Matters: Don't overcrowd the baking sheet. Leave some space between the sprouts to allow hot air to circulate, creating crispy edges on all sides.
- Garam Masala Magic: For the most authentic flavor, use freshly ground garam masala if possible. The fresher the spice, the more vibrant the taste.
- Serving Suggestions: Garnish with fresh cilantro or a squeeze of lemon juice just before serving to add a bright, fresh note to the dish.
- Make-Ahead Tip: You can prepare the Brussels sprouts and coat them with the masala mixture up to 2 hours in advance, keeping them refrigerated until ready to roast.
Nutrition Facts
Calories: 145kcal
Carbohydrates: 18g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
