TANDOORI BRUSSELS SPROUTS

Serves 6

Brussels sprouts, a popular side at the Thanksgiving table, are tossed in homemade tandoori masala for an Indian twist. Along with walnuts, sweet pomegranate arils, onions, a sprinkling of chaat masala and a squeeze of lime, they make for a punchy dish.

• ¼ cup olive oil

• 2 tablespoons Tandoori Masala (see recipe)

• 1½ teaspoons table salt

• 1½ pounds Brussels sprouts, cut in half

• ½ cup toasted walnuts, coarsely chopped

• A few thin slices of red onion

• 2 tablespoons of pomegranate arils

• Chaat masala, to garnish

• Cilantro leaves to garnish

• 2 limes, cut into wedges

Instructions: Preheat the oven to

400 degrees.

In a medium bowl, add the olive olive, Tandoori Masala and salt. Whisk to combine.

Toss the Brussels sprouts in this mixture until well coated.

Lay the sprouts flat-side down on a baking sheet. Bake in the lowest rack of the oven for about 30 to 35 minutes. Stir them halfway through. Check the bottom of the Brussels sprouts for doneness and browning as well.

Place in a serving bowl. Add the walnuts and lightly toss.

Garnish with the red onion slices, pomegranate arils, a sprinkling of chaat masala and cilantro leaves. Serve with lime wedges.