Tandoori Oven Roasted Brussel Sprouts

Ingredients

• 454 g (1 lb)Brussels sprouts
• 15–22.5 ml (1–1.5 tbsp)tandoori masala powder
• as neededolive oil, for the baking tray
• to tastesliced onions
• to tastechopped coriander
• to tastelemon wedges

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F) and line a baking sheet with foil.

2. 2

   Prepare sprouts

   Remove the tough outer leaves from the Brussels sprouts, trim them if needed, and cut each sprout in half.

3. 3

   Add the seasoning

   Toss the sprouts with the tandoori masala powder and a generous glug of olive oil.

4. 4

   Roast until tender

   Bake for 8 minutes, then remove the tray and gently toss the sprouts. Return them to the oven for another 5–8 minutes, or until done.

What are tandoori Brussels sprouts?

This is a simple oven-roasted take on tandoori-style seasoning, a spice profile associated with foods cooked in a tandoor. The hot oven gives the sprouts a practical home-cooked alternative, while the masala brings the bold flavour.

Halved sprouts have plenty of cut surface for the spice and oil to cling to. A squeeze of lemon and fresh coriander make a lively finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 80 calories, 4g protein, 11g carbs, 4g fat.

Most of the carbohydrates and fibre come from the Brussels sprouts, which also provide some protein. Olive oil contributes most of the fat, while the masala may add salt depending on its blend. Pair a portion with a protein-rich main and a grain or other filling side for a more complete plate.

Choosing the sprouts and masala

Brussels sprouts: choose firm sprouts of similar size so they cook at roughly the same pace. Removing only the tough outer leaves helps limit waste.

Tandoori masala: the blend brings the main seasoning, so start within the stated range if you are unsure how strong yours is. Different blends can vary in salt and heat.

Coating the sprouts

Even coating: toss the halved sprouts thoroughly so the masala reaches their cut sides and outer leaves. The oil helps the seasoning adhere and supports browning.

Oil amount: the method calls for a generous glug rather than a measured quantity. Add enough to coat the sprouts lightly without leaving them sitting in a pool.

Roasting and checking doneness

First roast: give the sprouts 8 minutes before turning them gently. This lets the cut sides begin to cook without disturbing them too soon.

Final check: roast for a further 5–8 minutes, as directed, and judge doneness by tenderness. The recipe does not specify a total roasting time beyond these intervals.

Serving the finished dish

Fresh finish: serve with sliced onion, chopped coriander and lemon wedges. Add lemon to taste just before eating for a bright contrast to the spiced coating.

On the plate: these sprouts can sit alongside rice, flatbread or a main dish of your choice. Serve them soon after roasting for the best texture.

Recipe notes & tips

• Cut larger sprouts in half so they cook at a similar pace to smaller ones.
• Coat the sprouts evenly before roasting so the seasoning is distributed.
• Use a gentle toss at the halfway point to avoid breaking the sprouts.
• Check the sprouts at the short end of the final roasting time, then continue if needed.
• Add the sliced onion and coriander when serving to keep their textures distinct.
• Serve lemon wedges alongside so everyone can season their portion to taste.

Variations

• More heat: add a little extra tandoori masala if your blend is not already very hot.
• Extra lemon: squeeze lemon over the sprouts just before serving for a sharper finish.
• Onion topping: scatter the sliced onion over the roasted sprouts at the table.
• Coriander finish: add the chopped coriander just before serving for a fresh herbal note.

Common mistakes to avoid

• Skipping the trim: remove tough outer leaves before halving so they do not remain chewy.
• Uneven coating: toss thoroughly with the masala and oil so some sprouts are not left bare.
• Rough turning: toss gently after the first 8 minutes to keep the halved sprouts intact.
• Over-roasting: check after the additional 5 minutes and continue only until the sprouts are done.
• Seasoning without tasting: masala blends vary, so serve lemon separately and adjust at the table.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven or frying pan until hot; the sprouts may be softer than when freshly roasted.

Frequently asked questions