City Market's Curry Roasted Brussels Sprouts with Mango Chutney
City Market Hot Bar
One of our customer favorites from the City Market hot bar.
Prep Time
10 minutes
Cook Time
20 minutes
Yield
6 Servings
Ingredients
2 1⁄2 pounds Brussels sprouts (halved)
1 onion, yellow (juliened)
1⁄4 cup chutney
1 tablespoon cilantro, fresh (chopped fine)
2 teaspoons cumin, ground
2 teaspoons coriander, ground
2 tablespoons curry powder
2 tablespoons paprika
2 teaspoons salt, kosher
3 tablespoons sunflower oil
1⁄3 cup red wine vinegar
Instructions
Preheat oven to 375˚.
In a small frying pan, toast the cumin, coriander, curry powder, and paprika until the aroma fills the room. Combine the toasted spices in a mixing bowl with vinegar, chutney, and salt. Whisk thoroughly. While whisking constantly, slowly pour in sunflower oil to form a vinaigrette.
Gently toss the Brussels Sprouts and onions in the vinaigrette until evenly coated. Lightly oil a baking sheet and spread the Brussels Sprouts and onions in an even layer. Bake for 15 to 20 minutes or until an inserted fork meets minimal resistance.
Transfer to a serving dish and garnish with cilantro.