clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vangi Baath Roasted Brussels Sprouts & Cauliflower

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chritra Agrawal
  • Total Time: 40 minutes


This delicious roasted vegetable recipe with Indian flavors is a great companion to almost any dinner.


  • 1 pound brussels sprouts
  • 1 small head cauliflower
  • 3 tablespoons canola or vegetable oil
  • 1 tablespoon ghee or melted butter
  • 12 teaspoons vangi baath or curry powder (depends on how hot your spice mixture is)
  • salt to taste
  • cilantro for garnish (optional)


  1. Preheat oven to 400 degrees fahrenheit.
  2. Mix together the oil and ghee and set aside.
  3. Wash and cut brussels sprouts off of stalk and half them if they are large, making sure they are all similar in size.
  4. Wash and break off florets from cauliflower and make sure they are all similar in size.
  5. In a bowl, combine the brussels sprouts, cauliflower and oil/ghee mixture. Mix gently and add as much of the mixture to coat.
  6. Place the brussels sprouts and cauliflower on a baking sheet and place in the oven.
  7. Mix around the vegetables from time to time so they are evenly cooked. After the vegetables have been roasting for about 25 minutes (they should be close to done), take them out and gently mix the vegetables up with the vangi baath or curry powder. Depending on how hot your spice mixture is, you may want to use from 1-2 teaspoons of the powder and go from there.
  8. Place baking dish back in the oven until the vegetables are fully roasted (5 more minutes).
  9. Take the roasted vegetables out of the oven to cool. Add salt to taste and serve garnished with cilantro.
  10. I had these atop brown rice with some yogurt and Indian pickle.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
Scroll To Top