It's a countdown to Thanksgiving and it just would not be complete without a delicious recipe for Brussels sprouts. In this one, I cut the oil down by boiling them first for a few minutes. This slightly softens your miniature cabbages and ensures they are roasted perfectly in the oven. Remember, Brussels sprouts like cauliflower for that matter, is not very porous, so I feel this step really helps. The other option would be to cook them in 4-6 tablespoons of oil on the stovetop in a caste iron pan and then finish them in the oven for about 10 minutes at 400 degrees F. While I love this idea because the end product has that crunch, this recipe is my preferred because it's light on the oil. Want to watch me make this? Check out my Facebook Live by clicking here.
Oven: Roasted Garam Masala Brussels Sprouts
1-pound large Brussels sprouts
1 tablespoon plus 2 pinches salt, divided
1 tablespoon olive oil
2 teaspoons garam masala
1 teaspoon light brown sugar
1. Place the oven rack in the topmost position. Pre-heat the oven to 375 degrees Fahrenheit. I've also seen recipes where the oven is set at 400 degrees F for a crispier finish. Give this a try as well, but watch the cook time so nothing burns.
2. Bring a large pot of water to a boil. Add 2 teaspoons of salt.
3. Wash and trim the end of each Brussels sprout and slice it in half lengthwise. Place them in boiling water and cook for 3 minutes until bright green. Drain immediately and place in a wide bowl. No need to dry.
4. Add the oil, garam masala, and 1 teaspoon of salt. Stir. Place all the pieces on a baking tray and then sprinkle the brown sugar evenly over all the pieces.
5. Bake for 35 to 40 minutes until cooked through and slightly crispy. Transfer to a serving bowl and garnish with a pinch or two of salt. Leave a bowl on the counter and just watch as they disappear!
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