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Brussels sprouts with turmeric

Brussels sprouts with turmeric

I always thought that Brussels sprouts are an acquired taste. I don’t think I know people that love them. I tried them when I was an adult and I wasn’t fond of them at the begging. I start eating sprouts because are very healthy.

This recipe is simple but with a mix of condiments so I don’t taste so much the sprouts. They are good with pine nuts or bacon. Today we don’t use pine nuts or bacon, but I can tell you for sure that they taste good made this way.


  • 500 g Brussels sprouts
  • 6 tablespoons extra virgin olive oil
  • Salt
  • Pepper
  • Red chili flakes
  • Turmeric
  • 1 tablespoon butter (optional)
  • Babe spinach leaves for decorations
  • Cumin


Preheat oven to 200 degrees C. Trim bottom of Brussels sprouts and cut them in half. Mix the sprouts in a bowl with the condiments, olive oil and butter.

Put them in a covered baking tray for 35 to 40 minutes, until crisp on the outside and tender on the inside. Taste, and add more salt and pepper if necessary. Enjoy!


113 thoughts on “Brussels sprouts with turmeric

  1. I don’t like Brussel Sprouts but your recipe sounds amazing…might have to try it one day…when I’m not too lazy to cook 😀

  2. Brussels sprouts are what we might call a ‘Marmite’ vegetable; you either love them or hate them. I never met a Romanian who likes them but that might be partly because I think they were not found in Romania until relatively recently. Also, overcooked they are horrible. You found one of the ‘secrets’: to cut them in half to cook them. I wonder if Petronela would like your version; I’ll have to try it.

      1. Hello Gabi. I said I’d let you know whether Petronela liked your brussel sprouts. I served them to accompany slow roasted pork, roast potatoes and cauliflower. She tried the first sprout with some trepidation but then ate the lot with gusto! Although I like brussel sprouts done conventionally I too liked your version so it will now appear regularly on our plates. Thank you.

  3. Brussels sprouts do need some creative seasoning. I know that if they’re just boiled or steamed, they’re way too bitter for me. I think the first time I tried Brussels sprouts I actually liked was two Thanksgivings ago. Since then, I’ve tried several ways of preparing them that were good.

  4. So interesting seeing this post as soon as I log on because I just purchased some sprouts and have been looking for different recipes.!!! This sounds so quick and easy.

  5. I love sprouts – my theory is that the people who don’t like them or even detest them have never had them properly cooked. They can be truly disgusting, but if steamed just so or fried or baked, they have a lovely sweetness to them, that pairs so well with other flavours!!

  6. We love brussels sprouts. We have them at least once a week. Even our Chihuahua loves them and bags for them when we eat them for dinner. I am definitely trying this recipe tonight! I may use chili powder instead of the flakes however

  7. I absolutely LOVE Brussels sprouts! Definitely adding this to my list to make! I write recipe reviews–would you be okay if wrote one about yours and linked it back to you? 🙂

  8. I LOVE Brussel Sprouts and eat them throughout the year (most people only tend to eat them over Christmas and New Year). My 24 year old son eats them first, before anything else on his plate. As a child he kept trying the “Not like Mummy” thing, but he loved cabbage so I told him they were baby cabbages.

  9. Will definitely try this! Have hated Brussel sprouts for so long. Hopefully this will change soon. Thanks for the post!

  10. This sounds good. I first had Brussels sprouts when my college roommate fixed them. It was a shock! All the flavor of a regular-sized cabbage in that one little thing. They are surprisingly good raw with a vinaigrette dressing also.

  11. I love brussels sprouts, cumin AND turmeric. Several of us in my family like them. I liked them from my childhood on because they look like cute little cabbages. 🙂 Nice recipe!

  12. Brussels sprouts is not available in India, but on demand we can buy online. But it’s expensive. Indian farmers trying to cultivate here in India, not yet very successful. Let’s see near future.

  13. My husband and I love Brussels Sprouts. I roast them with olive oil and whatever salt I want to use at the time (garlic salt, season salt, guava lime smoked Hawaiian sea salt, etc). I will try adding turmeric next time I cook them.

  14. This looks beautiful and delicious. Should I find Brussels Sprouts in a local Thai market far from Bangkok, I’ll try this recipe.

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