• 450g brussels sprouts, trimmed and halved
  • oil
  • (see below) 3 tsp garam masala


  • 1 cinnamon stick
  • 1 tbsp  cardamom, seeds released from the pods
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 6 cloves
  • grated to make 1 tsp nutmeg
  • 1 tsp ground ginger


  • STEP 1

    To make the garam masala, grind all the spices together in a spice grinder or coffee grinder. Store in an airtight container.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Tip the sprouts into a bowl, add 2 tbsp oil, plenty of seasoning and the garam masala. Tip the lot onto a baking sheet with an edge and roast for 30-35 minutes or until the sprouts are crisped and browned at the edges. Sprinkle with a little more garam masala. Store the leftover spice mix for up to 3 months.

Check out our best ever veggie sides for Christmas

sprouts with ginger and orange

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