Tandoori Brussels Sprouts

August 1, 2013

Author Notes: This recipe makes me want to talk in prose.

“Rounds of green, that hold a flavor within,
Nutty and deep, without an ounce of sin.
Healthy and wholesome, benefits that act fast,
These mini cabbages, need a home in your heart.
Bake or slaw, eat as you will,
I put mine, on a hot tandoori grill!
Re-creating the taste, of a treat I miss,
Now seeking converts, from chicken to this.”
Shuchi

Serves: 4

Ingredients

  • 12 pieces brussels sprouts
  • 4 tablespoons thick greek yogurt
  • 1 teaspoon coriander powder
  • 1/2 teaspoon roasted cumin powder
  • 3/4 teaspoon indian garam masala
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon red chili powder
  • 1 tablespoon lime juice
  • 4 tablespoons olive oil
  • 2 tablespoons chat masala
  • 1 teaspoon salt
In This Recipe

Directions

  1. Mix the yogurt will all the listed spices, except the oil, and marinate the brussels sprouts in this mixture for 2-3 hours. Adjust the salt and chili to taste.
  2. Once ready to grill, line them on a greased baking tray. Brush the tops with more olive oil and bake at 400 degree F for 30-35 minutes, or till they are browned and par cooked (with a little crunch left over). They would also taste great if grilled on a BBQ.
  3. Put on a skewer and serve hot with a mint chutney.

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