Go Back
+ servings
Curry-Roasted Brussels Sprouts | Take your Brussels sprouts to another level w/ curry powder & dried cranberries! | The Missing Lokness

Curry-Roasted Brussels Sprouts

Course Side
Cuisine American
Keyword brussels sprouts, cranberry, curry, curry brussels sprouts, holiday, roasted brussels sprouts, side dish, thanksgiving, vegetable
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Author Lokness


  • 1½  pounds Brussels sprouts (cut in half through the stem)
  • 2 tablespoons vegetable oil
  • salt
  • ground black pepper
  • 1½  teaspoons curry powder
  • ¼ cup dried cranberries


  • Preheat the oven to 400˚F (200˚C).
  • In a large bowl, add the cut Brussels sprouts. Toss with vegetable oil. Season with salt and pepper. Combine well. Transfer to a baking sheet and arrange them cut-side down. Cook in the oven for 25 minutes.
  • Remove the Brussels sprouts from oven and transfer back to the large bowl. Sprinkle with curry powder and toss with a spoon. Dump the Brussels sprouts back to the baking sheet. Cook in the oven for another 12 – 16 minutes, until they are tender and browned.
  • Transfer the Brussels sprouts to a large serving bowl. Sprinkle with dried cranberries. Serve hot or at room temperature.


  1. For storage, leftover can be kept in an air-tight container in the fridge for up to 3 days.
  2. For crisper Brussels sprouts, cut them into quarters. They may not stay intact as well and won’t look as nice, but they sure are crisper.
  3. Different curry powder tastes differently. Some are more spicy and some are mild. My favorite brand is Sun Brands Madras Curry. It is mild in spiciness but very flavorful and fragrant.
  4. You can substitute the dried cranberries for raisins or any other dried berries.