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.
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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
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.
Simple Ingredients / Big Flavors
- Brussels Sprouts - roasting or air frying removes the slight bitterness while adding sweet and nutty caramelized flavors.
- 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.
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.
- 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.
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 crispy kick.
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
Recipe
Indian Spiced Crispy Roasted Brussles Sprouts
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.
Antoinette says
I read that there are many possible substitutes for the ajwain, but what would be the best one in this application?
Archana says
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.
Really good! says
Loved this! Ate it with Besan kadhi
MAUREEN says
It was delicious. I didn't have any carom seeds so I used some coriander and sesame seeds as a subsitute. I didn't have quite enough brussels sprouts. I should have adjusted the chili powder to 1½ but forgot and it was really a bit too hot for me so I pulled out some oat milk yogurt I'm gluten and dairy free and I was as happy as a pig in shit. It was absolutely fabulous. Thank you so much. A great recipe which will definitely stay in my go-to recipes. Thank you
Archana Mundhe says
Thank you! I'm so glad you enjoyed it and made such creative tweaks—it sounds absolutely fabulous with the coriander, sesame seeds, and oat milk yogurt!
Ramya says
Its quick and easy recipe and my family absolutely loved it…
Archana Mundhe says
Thank you! Its a win when the whole family loves it.