Roasted Brussel Sprouts

Roasted Brussel Sprouts

Brussels sprouts are essentially tiny cabbages.  To me in many ways brussels sprouts are the perfect vegetable. They are filled with chlorophyll, the light absorbing miracle molecule that contributes vastly to healthy, glowing skin. They are high in fiber, antioxidants, vitamins and minerals but most important of all, they taste wonderful and are simple to prepare, especially in the oven. This simple marinade tinged with one of my favorite spices, ajwain, complements the earthiness of the tiny cabbage beautifully. Do not be alarmed by the amount of ginger, it is not only fantastic for your body, but tastes wonderful and elevates accompanying flavors. Roasting the brussels sprouts, despite putting large quantities of ginger, in a subtle way mellows the flavor and blends it easily with the petite cabbage.


1 lb brussels sprouts                     

¼ cup plain yogurt, preferably whole milk                                  

1 ½ Tbsp grated ginger                              

1 tsp ajwain                                      

3-4 Tablespoons ghee or melted butter                                     

2 tsp black pepper                          

1 ½ tsp salt                                       


1 Tbsp honey                                              

1 Tbsp pumpkin seeds


  1.   Preheat the oven to 375-400F. Discard the bottom parts of the Brussels sprouts and pull off the top layers (these will crisp up nicely at the end). Cut the brussels lengthwise in quarters or halves depending on the size.

  2. Toss them with yogurt, ginger, ajwain, ghee, black pepper and salt and spread them on a small greased or parchment paper lined baking sheet pan.

  3. Bake them for 10 minutes then drop the temperature to 200-250F. Cook the Brussels for another 5 minutes then turn the heat off. Let them rest in the oven for another 5-8 minutes – the residual heat will continue cooking them.

  4. Drizzle a teaspoon or two or honey and sprinkle some pumpkin seeds before serving.

Serves: 4-6


Notes and variations

  • Plain whole milk yogurt is best however it can be replaced with goat cheese or any other cheese.

  • To do a non-dairy version of this recipe, replace the yogurt with coconut milk (or leave it out entirely) and ghee with olive oil. It is just as delicious!

  • Replace honey with maple syrup or grated jaggery

  • Pumpkin seed are not essential to the recipe, replace them with sesame seeds or chopped nuts.

  • Ajwain is a seed that has a pungent, potentially bitter taste, reminiscent of anise or oregano.