Tandoori Brussels Sprouts

• 份量: 3 servings
• 准备时间: 10 minutes
• 总时间: 35 minutes

配料

2 lb Brussels Sprouts (washed, dried, stem and first layer removed, cut in halves)

4 tbsp Melted Unsalted Butter

2 tbsp Mustard Oil (can be sub with olive oil)

2 tbsp Tandoori Masala

1 tsp Chaat Masala

1 tsp Kashmiri Red Chili Powder

½ tsp Turmeric Powder

½ tsp Black Pepper Powder

1 tsp Cumin Powder

¼ tsp Black Salt

1 tsp Kasoori Methi (Rub between your palms before using)

1 tsp Sugar

⅓ cup Freshly Grated Parmesan Cheese

¼ cup Panko Bread Crumbs

1 tbsp Lemon Juice

¼ cup Cilantro

¼ cup Mint

5 Scallions (green part)

½ tsp Roasted Cumin Powder

½ tsp Salt

1 clove Garlic

½ cup Plain Greek Yogurt

¼ cup Sour Cream

½ Jalapeño (1 whole if preferred spicy)

步骤

Washed, dried, stem and first layer removed from all the Brussels Sprouts, cut them in halves. If it feels wet, I highly suggest using salad spinner to remove access water and let it towel dry for 30 minutes or so to make sure it is completely dry.

Once Brussels Sprouts halves are dry, coat them with rest of the ingredients listed above.

Roast them in a pre heated oven at 425° F for 22-25 minutes in a single layer. Do not crowd the baking sheet, make sure the cut side is well coated with the cheese/panko/spice mix and facing the baking sheet in a single layer. Roast them in multiple batches if the tray starts to get crowded.

Once roasted, simply enjoy immediately while they are hot and crispy. Pair it with either minty yogurt sauce or sriracha mayo!

Minty Yogurt Sauce

Blend everything in a blender listed under "Minty Yogurt Sauce". Keep it refrigerated until ready to use.