You guys, I think I am doing that aging South Asian woman thing where I desi-fy everything.
(desi-fy= put a desi/south asian spin on)
The other day I pulled out brussel sprouts to do one of my usual oven favorites. but instead of the parmesan I reached for the tandoori masala powder (premade readily available in many stores) and decided anything is worth trying once. They were awesome. Then I did the only reasonable thing I could under the circumstances; bought more brussel sprouts and made them again. This time I had two additional family members test them to double check. I have never seen brussel sprouts, especially ones cold from their photo-op fly off the plate so fast.
So here it is – an easy to do spicy vegetable side dish that would go well with a simple pilaf, daal chawal (lentils and rice) or even a tandoori turkey if you are so inclined. I swear I have seen ads for those.
Tandoori Brussel Sprouts
serves 2-4 as a side
1lb brussel sprouts
1- 1.5 TBSP Tandoori Masala powder (I used 1.5)
a lug of olive oil
lemon wedges and sliver of onions for serving/garnish.
Preheat the oven to 375 degrees and line a baking tray with foil.
Now trim the sprouts and halve them, removing and sad looking outer leaves. Put the sprouts on the tray, scatter the tandoori masala over, and drizzle with olive oil and then toss gently with (clean) hands to coat until the sprouts are mostly covered in the tandoori mix. Bake for 8 minutes, then pull them out of the oven, gently toss them for even cooking and put them back in the oven till desired doneness for another 5-8 minutes.
These are best eaten hot and doused with lemon juice. And you see the few right there with the charred looking leaves? Those are the tastiest… shhh.