City Market's Curry Roasted Brussels Sprouts with Mango Chutney
One of our customer favorites from the City Market hot bar.
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.