Vadouvan Brussels Sprouts Recipe

Preheat and prepare sprouts

Preheat oven to 425°F (220°C). Trim stem ends of Brussels sprouts and remove any yellow or loose outer leaves. Halve larger sprouts so all are roughly similar size.

Toss the trimmed sprouts with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon vadouvan spice blend in a large bowl until evenly coated. Spread in a single layer on a rimmed baking sheet, cut side down where possible.

Roast for 20–25 minutes, turning once halfway, until edges are deeply browned and centers are tender. Remove from oven and keep warm.

While sprouts roast, combine 3 tablespoons pomegranate molasses, 1 tablespoon honey, 1 tablespoon fresh lemon juice, 2 tablespoons water and 1 teaspoon red chili flakes in a small saucepan.

Bring to a gentle simmer over medium-low heat, stirring. Reduce heat and simmer 3–5 minutes until slightly thickened and glossy. Taste and season with a pinch of salt. Keep warm; glaze will thicken further as it cools.

In a small bowl, whisk 1 cup Greek yogurt with 1 teaspoon vadouvan spice blend, 1 teaspoon lemon zest and a pinch of salt until smooth and evenly flavored. Refrigerate until ready to plate.

Thinly slice 1 cup red cabbage and toss with a small pinch of salt. Spread cabbage across the serving platter or divide among plates as a bed for the sprouts.

Toast sliced almonds in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 2–3 minutes. Let cool.

Have 1 cup pomegranate arils and 1 cup crumbled feta ready for topping.

Arrange roasted Brussels sprouts on top of the red cabbage bed. Drizzle the warm pomegranate-chili glaze over the sprouts (about half to three-quarters of the glaze).

Dot or drizzle 2–3 tablespoons of the vadouvan yogurt around and over the sprouts for creaminess (refrigerate unused yogurt).

Scatter pomegranate arils, crumbled feta, and toasted almonds evenly over the dish. Sprinkle chopped cilantro if using.

Finish with 1 tablespoon extra virgin olive oil and a light sprinkling of flaky sea salt. If desired, serve remaining glaze on the side.