City Market's Curry Roasted Brussels Sprouts with Mango Chutney

City Market Hot Bar

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

Prep Time

10 minutes

Cook Time

20 minutes


6 Servings


2 1⁄2 pounds Brussels sprouts (halved)
1 onion, yellow (juliened)
1⁄4 cup chutney
1 tablespoon cilantro, fresh (chopped fine)
2 teaspoons cumin, ground
2 teaspoons coriander, ground
2 tablespoons curry powder
2 tablespoons paprika
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.