Take the Brussels sprouts to another level this Thanksgiving! Roast to dark brown and crisp, toss with curry powder and serve with dried cranberries. All done in 45 minutes.
I can’t believe Thanksgiving is next week! I am not ready at all. November has been a terrible month so far. I am totally drained and really wasn’t in the cooking/baking mood. After struggling a little, I finally pulled myself together and made this awesome Brussels sprouts side dish.
Growing up, I have never seen or heard of Brussels sprouts. It was not a common vegetable in Hong Kong. It probably still isn’t nowadays. When I first saw them in the supermarkets in the US, I was thrilled. They look a lot like mini version of cabbages. They are totally adorable. However many people don’t like Brussels sprouts and think they are bitter. I think it is all about how you make them. If you do it right, they would taste just as fantastic as other vegetables.
These curried Brussels sprouts are roasted until dark golden brown. They are tender with some crispy leaves and edges. Then, they are tossed in curry powder. The curry powder is the best thing ever happened to Brussels sprouts. Aromatic, earthy, and flavorful. It also helps to cover up the bitterness of Brussels sprouts. Last sprinkle a bunch of dried cranberries over. The sweetness and tartness from the dried cranberries are perfect with the curry and Brussels sprouts. It’s such an easy dish and it can be done in 45 minutes. A side dish you and your guests will really love this Thanksgiving!
I am working on a dessert recipe this past couple weeks. If everything goes well, I will post it next week. If not, see you all after Thanksgiving!
Happy Thanksgiving, everyone! ❤❤❤
Curry-Roasted Brussels Sprouts
- 1½ pounds Brussels sprouts (cut in half through the stem)
- 2 tablespoons vegetable oil
- ground black pepper
- 1½ teaspoons curry powder
- ¼ cup dried cranberries
- Preheat the oven to 400˚F (200˚C).
- In a large bowl, add the Brussels sprouts. Toss with vegetable oil. Season with salt and pepper. Combine well. Transfer to a baking sheet and arrange them cut-side down. Cook in the oven for 25 minutes.
- Remove the Brussels sprouts from oven and transfer back to the large bowl. Sprinkle with curry powder and toss with a spoon. Dump the Brussels sprouts back to the baking sheet. Cook in the oven for another 5 – 7 minutes, until they are tender and browned.
- Transfer the Brussels sprouts to a large serving bowl. Sprinkle with dried cranberries. Serve hot or at room temperature.
- For storage, leftover can be kept in an air-tight container in the fridge for up to 3 days.
- For crisper Brussels sprouts, cut them into quarters. They may not stay intact as well and won’t look as nice, but they sure are crisper.
- Different curry powder tastes differently. Some are more spicy and some are mild. My favorite brand is Sun Brands Madras Curry. It is mild in spiciness but very flavorful and fragrant.
- You can substitute the dried cranberries for raisins or any other dried berries.