City Market's Curry Roasted Brussels Sprouts with Mango Chutney


SourceCity Market Hot Bar
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes


One of our customer favorites from the City Market hot bar.


2 1/2 pounds
Brussels sprouts (halved)
onion, yellow (juliened)
1/4 cup
1 tablespoon
cilantro, fresh (chopped fine)
2 teaspoons
cumin, ground
2 teaspoons
coriander, ground
2 tablespoons
curry powder
2 tablespoons
2 teaspoons
salt, kosher
3 tablespoons
sunflower oil
1/3 cup
red wine vinegar


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.