About the Recipe
Indian inspired brussel sprouts and potatoes that bring the flavors of india into your kitchen. From the bite of the mustard seeds to the crushed red pepper flakes and the distinct flavors of turmeric its the perfect blends of aromatic spices that give each mouthful the distinct taste of how indian food should taste like.
2 lb Potatoes - quartered ( size of brussel sprouts)
16 oz Bag of frozen brussel sprouts
1 Cup of roughly chopped onions ( size of brussel sprouts)
1.5 Teaspoon salt
1/2 Tsp Black Pepper
2 Tablespoons of dried Fenugreek leaves
6 Curry leaves
1/2 Teaspoon Brown Mustard Seeds
1.5 Teaspoon Crushed red pepper (chili)
1 Teaspoon of garlic granules
1/2 Teaspoon Turmeric
4 Tablespoons of cooking oil
1/2 Teaspoon Garam Masala
Line a baking sheet
Scatter the potatoes and brussel sprouts on to a lined baking sheet, sprinkle on all the spices and oil and using your hands mix well until all the vegetables are evenly coated with the spices.
Place in to the middle of a preheated oven at 375 and roast for 40 minutes then remove and toss and place back into the oven for an additional 20 minutes or until the potatoes are cooked. The brussel sprouts should be aromatic, soft and juicy.
Due to fluctuations of oven temperatures and positionings please keep checking the potatoes by inserting a fork or knife checking for doneness.
Serve family style
Perfect to take to an event for a potluck.
Pack some up for lunch.
Serve at room temperature or refrigerate till needed. Indian inspired brussel sprouts and potatoes will keep well for 5 days and can be reheated if you wish and can be packaged up for a picnic or surprisingly enough sliced up and made into a veggie sandwich.