Fennel-Roasted Brussels Sprouts

Made with a classic Ayurvedic spice blend, or churna, that contains all six tastes, this dish also features bitter Brussels sprouts that bring a light quality to a meal traditionally dominated by heavy, predominantly sweet dishes. When topped with sour lemon juice, this side becomes a mild digestive.


  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 2 tsp salt
  • 1 tsp ground turmeric
  • ½ tsp black pepper
  • 3 lbs Brussels sprouts, stalk ends removed, halved
  • ¼ cup ghee, melted
  • Juice of ½ lemon


  1. Heat oven to 450°.
  2. In a medium frying pan over medium heat, dry-roast the coriander, cumin, and fennel seeds, stirring constantly, until fragrant, 3–5 minutes. Remove seeds from pan and let cool, 5 minutes.
  3. In a spice grinder or mortar and pestle, grind the roasted seeds to a coarse powder. In a bowl, combine seed powder with salt, turmeric, and black pepper. Add Brussels sprouts and ghee, and toss until evenly coated.
  4. On two baking sheets, spread Brussels sprouts. Bake, flipping once, until sprouts are slightly crispy, 20 minutes. Drizzle with lemon juice and transfer to a serving dish.

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