1 lb. Brussels sprouts, cleaned
1 tablespoon-or-so kosher salt
2 tablespoons olive oil
1 teaspoon-ish garam masala, chaat masala or regular old curry powder if that’s all you have
1. Preheat oven to 400 degrees.
2. Toss sprouts with kosher salt, olive oil, garaam masala. Spread out onto a rimmed cookie sheet.
3. Roast sprouts for 25 to 30 minutes until charred on the outside and tender on the inside.
Note: Proper salt is crucial! Diamond kosher salt is the best. If you use Morton’s kosher salt, keep in mind that it is denser (“saltier”) than Diamond, and you should adjust your seasoning level appropriately.