Indian Spiced Crispy Brussels Sprouts Recipe (2024)

Published: Nov 22, 2022 · Modified: Nov 30, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 2 Comments

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One of the most delicious and crowd-pleasing ways to serve brussels sprouts is extra crispy! These Indian Spiced Brussels Sprouts have the wow-factor flavors and textures to make this your new signature side dish for entertaining. Inspired by the bold flavors of pakora, thinly sliced brussels sprouts are tossed with gram flour, turmeric, red Kashmiri chili, ajwain, ground coriander, and garlic. Roasting at high heat produces the most addictingly crispy, caramelized shreds of spiced veggie goodness that trying not to eat the whole bowl before dinner is the hardest part.

Indian Spiced Crispy Brussels Sprouts Recipe (1)

I made these Pakora-Inspired Crispy Brussels Sprouts as one of the side dishes for Thanksgiving last year and they were a huge hit! I used gram flour and all of the spices for making pakoras, but instead of doing a batter, I tossed shaved brussels sprouts with the ingredients and did a dry roast for the crispiest texture. Shaving the brussels sprouts, rather than simply cutting them in half, ensures that there is more surface area to crisp up, ie the best part! This dish along with tandoori cauliflower is on repeat, especially in colder months and a must on the holiday table.

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Quick and Easy Dish for Everyone
Simple Ingredients / Big Flavors
How to Make Crispy Indian-Style Brussels Sprouts
Tips
Serving
Storing
More Brussels Sprouts Recipes
Other Airfryer Veggies To Try
Recipe

Quick and Easy Dish for Everyone

Even if your guests don’t think they like brussels sprouts, this dish should change their minds. Roasting or Air-frying eliminates those funky, bitter flavors that steaming or boiling can enhance. Instead of tough or mushy, high heat creates brussels sprouts that are browned to sweet and nutty perfection. This dish comes together so easily there's no reason not to try it! Slice, toss, and roast. Plus it is vegan and gluten-free so you will love knowing you have such an amazing dish on hand that everyone can enjoy regardless of dietary restrictions.

Indian Spiced Crispy Brussels Sprouts Recipe (2)

Simple Ingredients / Big Flavors

Brussels Sprouts - healthy, low-calorie vegetables packed with nutrients. Part of the Brassica family like broccoli, cauliflower, and kale, they are full of vitamins that support the immune system and super high in fiber that has so many benefits for the digestive system, and cardiovascular system, and for helping to regulate blood sugar. Boiling or steaming can enhance the unpleasant odor and bitter taste that causes many people to disregard this vegetable. Roasting or Air Frying takes away that bitterness and makes the brussels sprout almost sweet and nutty when caramelized.
Garlic - bold flavor, such a great compliment to the Indian spices and roasted flavor of the brussels sprouts.
Gram Flour - finely ground besan made from split and roasted chickpeas is readily available in Indian grocery stores. One of the main ingredients in pakoras, it adds a nutty, earthy flavor, and plenty of awesome texture.
Spices - turmeric, ground coriander, red chili powder, and ajwain seeds are spices that I always have on hand in my pantry. They add bold flavors, rich natural color, and tons of health benefits to a wide variety of dishes.
Lemon - a welcome burst of tangy citrus.

Indian Spiced Crispy Brussels Sprouts Recipe (3)

How to Make Crispy Indian-Style Brussels Sprouts

Rinse and dry brussels sprouts. Trim extra stem. Thinly slice the brussels sprouts using a chef's knife or the slicer attachment in a food processor.
Add the shaved Brussels sprouts to a large mixing bowl and add besan, garlic, salt, turmeric, red chili powder, coriander powder, ajwain seeds, and lemon juice. Massage the spices onto the brussels sprouts until well combined.
Drizzle olive oil all over and mix again.

Indian Spiced Crispy Brussels Sprouts Recipe (4)

Preheat the oven to 400 F. Line a 9 X 13 baking tray with parchment paper. Spread the mixture evenly on the baking tray.
Bake for 20 minutes stirring halfway through. Bake more in 2 to 3-minute increments to get the desired crispiness to their edges. You may want to lower the oven temperature to 370 for the last few minutes to prevent excess browning.

Indian Spiced Crispy Brussels Sprouts Recipe (5)

Tips

Using a food processor with the slicing attachment makes the prep for this recipe so EASY! In a few seconds, you’ll have a mound of thin and even slices.
These Brussels Sprouts are medium spicy but you can adjust the chili to your taste for more or less heat.
Use disposable cooking gloves to help distribute the spices evenly without coating or staining your hands with the spice mixture. The disposable gloves are especially helpful when cooking for holidays because you might be making different dishes and desserts at once.
Make sure to toss the mixture 2 to 3 times while in the oven for even roasting all over.
Keep a close eye on the tray for the last few mins to avoid overly charred veggies.

Serving

Roasted Brussels sprouts make for an awesome side dish. Serve with roasted meats or fish, as part of a Vegetarian Thanksgiving Feast, or add to Buddha bowls for a healthy crispy kick.

Indian Spiced Crispy Brussels Sprouts Recipe (6)

Storing

Store leftovers refrigerated in an air-tight container for up to 3 days. To reheat simply bake or air fryer for a few minutes.

More Brussels Sprouts Recipes

Brussels Sprouts Sabzi
Ginger Tamarind Brussels Sprouts Salad
Air Fryer Brussels Sprouts with Balsamic Glaze

Other Airfryer Veggies To Try

Roasted Broccoli
Green Beans
Crispy Indian Okra
Potato Wedges
Sweet Potato Fries
Zucchini Chips
Cauliflower Wings

Recipe

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Indian Spiced Crispy Roasted Brussles Sprouts

Oven and Air Fryer Recipe for crispy brussels sprouts spiced with turmeric, red Kashmiri chili, carom seeds, coriander, & garlic for delicious Pakora-like flavors.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Side Dish

Cuisine: American, Indian

Servings: 4

Calories: 156kcal

Author: Archana Mundhe

Ingredients

▢ 1 lb brussels sprouts
▢ ¼ cup besan gram flour
▢ 6 garlic cloves grated
▢ 1 teaspoon kosher salt
▢ ⅓ teaspoon ground turmeric
▢ 2 teaspoons kashmiri red chili powder
▢ 2 teaspoons coriander powder
▢ 1 teaspoon ajwain/carom seeds
▢ 2 to 3 tablespoons olive oil
▢ 1 tablespoon freshly squeezed lemon juice

Instructions

Rinse and dry brussels sprouts. Trim extra stem. Thinly slice the brussels sprouts using a chef's knife or the slicer attachment in a food processor.
Preheat the oven to 400 F. Line a 9 X 13 baking tray with parchment paper.
Add the shaved Brussels sprouts to a large mixing bowl and add besan, garlic, salt, turmeric, red chili powder, coriander powder, ajwain seeds, and lemon juice. Massage the spices onto the brussels sprouts until well combined. (TIP: Using disposable cooking gloves helps distribute the spices evenly without coating or staining your hands with the spice mixture)
Drizzle olive oil all over and mix again.
Spread the mixture evenly on the baking tray.
Bake for 20 minutes stirring halfway through. Bake more in 2 to 3 minute increments to get the desired crispiness to their edges. You may want to lower the oven temperature to 370 for the last few minutes to prevent extra browning.

Air Fryer Method

Preheat the air fryer at 400 F.
Line the air fryer basket with parchment paper. Spread half of the brussels sprouts. Air fry at 370 F for 15 minutes mixing and spreading halfway through.
Repeat with the remaning half

Video

Notes

Using a food processor with the slicing attachment makes the prep for this recipe so EASY! In a few seconds, you’ll have a mound of thin and even slices.
These Brussels Sprouts are medium spicy but you can adjust the chili to your taste for more or less heat.
Use disposable cooking gloves to help distribute the spices evenly without coating or staining your hands with the spice mixture. The disposable gloves are especially helpful when cooking for holidays because you might be making different dishes and desserts at once.
Make sure to toss the mixture 2 to 3 times while in the oven for even roasting all over. Keep a close eye on the tray for the last few mins to avoid overly charred veggies.

Nutrition

Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.

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Reader Interactions

Comments

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Antoinette says
June 23, 2023 at 10:53 pm
I read that there are many possible substitutes for the ajwain, but what would be the best one in this application?
Reply
- Archana says
  June 25, 2023 at 9:43 am
  Although I have not tried these myself, dried thyme and caraway seeds can be used as a substitue. You can also add some crushed cumin seeds.
  Reply

Indian Spiced Crispy Brussels Sprouts Recipe (2024)

FAQs

Why won't my Brussel sprouts get crispy? ›

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

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What is the Indian name for Brussels sprouts? ›

Brussel Sprouts is basically a immunirty booster superfood that contains so many vegetables that it's impossible to coin a single Hindi name. Yet, you may call it “Sauteed Ankurit Sabziyaan (सौटे की गयीं, पत्तीदार और अंकुरित सब्जियां).

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Why do you soak Brussel sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Read On ›

How healthy are crispy Brussel sprouts? ›

Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.

Get More Info ›

Should you parboil Brussels sprouts before roasting? ›

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

Tell Me More ›

Is it better to roast Brussels sprouts whole or halved? ›

While you can make roasted Brussels sprouts whole or halved, I recommend trimming and halving them for this easy recipe. To trim: Using a knife, trim off the bottom of the tough stem end of each Brussels sprout. Then, remove any yellow or damaged leaves, and cut each Brussels sprout in half lengthwise.

Should you cut Brussels sprouts in half before cooking? ›

If the sprouts are small, leave them whole before cooking. If they seem to be rather large or have a thick core, halve or quarter them into uniform pieces. If some are small and some are larger, leave the small ones just trimmed, and then cut the larger ones in half. Some leaves will fall off.

How many times a week should you eat brussel sprouts? ›

Adding even just one or two servings of Brussels sprouts to your diet a few times a week can help you meet your vitamin C needs. Brussels sprouts are high in vitamin C, an antioxidant that's important for immune health, iron absorption, collagen production, and the growth and repair of tissues.

Are Brussels sprouts good for your liver? ›

Cruciferous vegetables

This cruciferous vegetable — along with cauliflower, Brussels sprouts, and mustard greens — are good for your liver. They are a source of fiber, which supports liver health. Plus, they contain antioxidants and phytochemicals that may help prevent liver cancer.

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Why are my Brussels sprouts still hard after cooking? ›

Not using enough oil.

We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven. Follow this tip: For every 1 pound of Brussels sprouts, you'll want to use 2 tablespoons of oil.

How to re-crisp Brussels sprouts? ›

Leftover Brussels sprouts can be warmed up in the microwave, but if you want there to be some crispness to the caramelized edges, you can warm them in a skillet on the stove. Alternatively, you can spread the leftovers in a single layer on a sheet pan and warm in a 350°F oven until warmed through.

Learn More Now ›

Why are my roasted brussels sprouts mushy? ›

There is nothing worse than soggy Brussels sprouts. If they are soggy and mushy-they are probably overcooked. You want a crisp on the outside Brussel sprout, so watch that cooking time.

Keep Reading ›

Why are my Brussel Sprouts not forming? ›

The usual cause is poor soil, lack of growth and especially the use of non-hybrid cultivars. Only hybrid cultivars can be relied on to produce firm sprouts. Excessive nitrogen fertiliser is not implicated in loose sprout formation.

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