I'm making up for lost time using my one and only Indian cookbook. See last week's post on Chicken Tikka Skewers.
With those Chicken Tikka Skewers, I made the roasted Brussels sprouts also in Indian-Inspired Gluten-Free Cooking but with some tweaks. I added onions, because we love to roast onions with our Brussels sprouts, and upped the spices.
Indian-Spiced Roasted Brussels Sprouts with Onions
Adapted from Indian-Inspired Gluten-Free Cooking
2 tablespoons olive oil, divided
1/2 teaspoon ground cumin
1 heaping teaspoon garam masala
1/4 teaspoon salt
1 pound Brussels sprouts, trimmed and cut in half
1 large sweet onion, cut into large pieces
Preheat oven to 425 degrees.
In a large bowl, combine 1 tablespoon olive oil and all of the spices and salt. Add Brussels sprouts and onion chunks and toss until coated with spice mix. Place vegetables on a baking dish (lightly sprayed with vegetable oil). Sprinkle remaining 1 tablespoon of vegetable oil over vegetables and roast until nicely browned, about 15-20 minutes.