Bombay-Style Roasted Brussel Sprouts


Bombay-Style Roasted Brussel Sprouts

Recipe type: Yield: 4 Prep time: Cook time: Total time:

Here’s a recipe to help you make delicious, Indian-influenced Thanksgiving sides at home!


6 Tbsp. olive oil
1 lb. brussels sprouts, thinly sliced
2 medium yellow onion, thinly sliced
2 tsp black or brown mustard seeds
8- 10 fresh curry leaves
2 ea dried red chilis
1 cup grated coconut – unsweetened
Ground black pepper


  1. Preheat oven to 450F.
  2. In a large bowl, toss Brussels sprouts with 2T olive oil, salt and pepper. Spread out on a large tray in a single layer and roast in oven for about 10-12 minutes, stirring after every 5 minutes, until crispy and caramelized. Set aside.
  3. In a large sauté pan, heat 4T olive oil till shimmering over medium heat. Quickly stir in mustard seeds, curry leaves and dried red chili. (Note: be careful as the mustard seeds and curry leaves will splatter). Add in sliced onion and a pinch of salt. Stir to combine and continue to cook over medium heat. Stirring occasionally, continue to cook until deep brown and caramelized. (Note: be patient when caramelizing onions, and deglaze the pan with water when necessary throughout the process).
  4. Add in the grated coconut and mix thoroughly.
  5. Adjust seasoning.
  6. Stir in roasted Brussel sprouts and serve warm.

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