Indian-Spiced Roasted Brussels Sprouts with Onions

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.

XOXO,
Amy

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.