Ghee Roasted Brussels Sprouts – A crunchy side dish with Andhra-style tempering.

Crispy, golden Brussels sprouts with an Andhra-style tempering of mustard seeds, curry leaves, and dried chilies.

🌶 A South Indian Twist on a Western Classic

Growing up in Canada, Brussels sprouts were never really my thing. To be honest, they were more of that dreaded vegetable everyone’s mom tried to sneak onto the plate — usually boiled to a sad, soggy mush and met with polite grimaces or outright refusals. They didn’t have a place in my comfort food repertoire.

But when I married my husband, whose childhood was steeped in the bold, fiery flavors of Andhra Pradesh and Telangana, everything about food shifted. His kitchen smelled of fresh curry leaves, sizzling mustard seeds, and simmering spices — aromas I’d never known growing up but quickly learned to crave.

One winter evening, after a long day juggling work and family, I was craving something simple yet satisfying to make for dinner. I grabbed a bag of Brussels sprouts from the fridge, unsure how to make them exciting beyond the usual roasted or steamed methods I knew. That’s when I noticed the jar of ghee my husband had just made earlier that week — the rich, buttery smell filling the kitchen with warmth and nostalgia.

Inspired by his flavors, I decided to give Brussels sprouts a South Indian makeover. I tossed the halved sprouts in ghee, sprinkled them with salt and pepper, and roasted them until their edges turned golden and crispy. But the magic came in the tempering — a quick sizzle of mustard seeds, dried red chilies, curry leaves, and a pinch of asafoetida (hing) — poured over the hot sprouts just before serving.

The effect was incredible. Suddenly, these humble vegetables felt vibrant and alive — bursting with layers of texture and flavor. The bitterness of the sprouts mellowed under the roasting, the ghee added a nutty richness, and the tempering brought a fragrant, spicy crunch that had my husband smiling with recognition and me eager for seconds.

What I love most about this dish is how it beautifully represents the fusion of our two worlds. It’s my Canadian comfort meets his Telugu tradition, wrapped up in a bowl of crispy, aromatic goodness. It’s also a gentle reminder that food is a language of love, bridging cultures and creating new traditions.

Since then, this dish has become a staple at our table. Whether it’s a casual weeknight dinner or a festive gathering, the ghee roasted Brussels sprouts disappear fast — even the kids who once turned up their noses are now sneaking handfuls when they think no one is watching.

So if you’re looking for a simple yet exciting way to enjoy Brussels sprouts — or a recipe that bridges two culinary worlds — give this one a try. It’s easy, delicious, and guaranteed to spark conversation (and maybe even convert a Brussels sprout skeptic or two).

🍽 Ingredients

• 1 lb (450g) Brussels sprouts, halved

• 2–3 tbsp ghee (more for drizzling)

• Salt & pepper to taste

• 1 tsp mustard seeds

• 2 dried red chilies

• 1 sprig curry leaves

• ¼ tsp asafoetida (hing) – optional but recommended

• ½ tsp red chili powder or Kashmiri chili powder for color

• Optional: squeeze of lime juice and chopped cilantro for garnish

👩🏽‍🍳 Instructions

Step 1: Prep and Roast the Brussels Sprouts
Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with ghee, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet. Roast for 20–25 minutes, flipping halfway, until the edges are crispy and caramelized.

Step 2: Prepare the Andhra-Style Tempering
While the sprouts roast, heat a small pan on medium heat. Add a tablespoon of ghee, then add mustard seeds. When they start to pop, add dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for 30 seconds to a minute until fragrant.

Step 3: Combine and Serve
Pour the hot tempering over the roasted Brussels sprouts and toss gently. If you like, sprinkle with red chili powder for color and heat, a squeeze of lime juice for brightness, and garnish with fresh cilantro.

Serve immediately as a side dish to your favorite curry or even as a snack — these sprouts are addictive!

🍴 Serving Suggestions

• Pair with curd rice or lentil dal for a complete South Indian-inspired meal.

• Serve alongside grilled meats or your favorite fusion mains like Kodi Kura Chicken Lasagna.

• Add a cooling side like cucumber raita or mango chutney to balance the spice.

🧡 From Our Table to Yours

This recipe is a little love letter from our kitchen — a celebration of culture, flavor, and the joy of discovering new favorites. Whether you grew up eating spicy Andhra food or are just starting your journey into Indian flavors, I hope these ghee roasted Brussels sprouts become a beloved staple on your table too.