Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Roasted Curry-Cumin Brussels Sprouts January 17, 2012

Jamie says: I don’t know too many people who love Brussels sprouts. It’s probably because they first tried ’em boiled and plain- with nothing on ’em. Honestly, I never used to be a Brussels sprouts fan myself, but when I roasted them in the oven, I was converted. When they’re done up right, they’re delicious. Yes, delicious.

Roasted Curry-Cumin Brussels Sprouts

I like how the leaves are tender and crispy and flake off with the gentle prying of a fork.

Say goodbye to gross Brussels sprouts and say hello to these delicious little packages of flavor!

Roasted Curry-Cumin Brussels Sprouts


  • 1 lb Brussels sprouts
  • 3 Tbsp extra virgin olive oil
  • 1 tsp curry
  • 1/2 tsp cumin
  • 1/8 tsp sea salt


  1. Preheat oven to 375°F. Wash Brussels sprouts. Cut off stems and cut each in half.
  2. Toss Brussels sprouts in a baking dish or on a baking sheet with extra virgin olive oil, curry, cumin, and sea salt. Roast for about 40 minutes or until tender. Enjoy!

Serves: 2

  • Nutrition note: Broccoli and cauliflower aren’t the only cruciferous vegetables. Brussels sprouts are part of the family, too. This means they also have those cancer-fighting properties that help lower your risk of getting cancer.

4 Responses to “Roasted Curry-Cumin Brussels Sprouts”

  1. sheelbeel Says:

    Mmm this looks so simple and yet absolutely divine! What a perfect side dish! Thanks!

  2. Wayne Says:

    Making this tonight with some Salmon, thanks for the recipe 🙂

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