​Indian Spiced Brussels & Carrots

Paleo Recipe ​Indian Spiced Brussels & Carrots

Adding vegetables to your diet doesn’t have to be difficult or time-consuming with this Indian-inspired recipe.

Apart from throwing a bunch of vegetables in a bowl with some dressing to make a salad, this is probably one of the easiest recipes you’ll ever find.

​Indian Spiced Brussels & Carrots​Indian Spiced Brussels & Carrots

All you have to do is mix the ingredients together and let the oven do all the work while you prepare the rest of your meal.

This is the perfect side dish for those weeknight meals when you’re scrambling to get dinner on the table. If you think it’s too much work to add a side of vegetables in addition to making your main dish, think again.

This recipe is so simple, it practically makes itself.

Simple, Not Boring

Simple is not the same as boring though. Herbs and spices are always a great way to liven up a dish and this one is no exception.

The seasonings in this recipe help make it more flavorful, while also adding an extra dose of nutrients and antioxidants.

Prepare It For A Potluck

I made this alongside my Paleo Cauliflower Parmesan and served them side-by-side along with what everyone else brought to a Paleo Chicago Meetup event (all other goodies that were prepared are shown above).

Feel free to double or triple the recipe and use a larger dish when increasing the serving size. The current serving size of the recipe listed below fed all 10 people at our event. Everyone got a taste and there weren’t any leftovers. :)

​Indian Spiced Brussels & Carrots

​Indian Spiced Brussels & Carrots

Yield: 5-6 Servings


  • 3lbs Brussels sprouts
  • 2 carrots, peeled & sliced
  • garam masala, to taste
  • sweet curry, to taste
  • coriander, to taste
  • coarse ground sea salt, to taste
  • avocado oil, to taste


  1. Preheat the oven to 400°F.
  2. Chop the ends off the brussels sprouts and remove the outer peel if they're damaged and non-edible looking. Chop the sprouts in half and either quarter or slice larger pieces into chunks of equal size. Transfer cut brussels sprouts to an 8x8 glass baking dish.
  3. Add sliced carrots to brussels sprouts and season with garam masala, curry, coriander and sea salt. Drizzle with avocado oil and toss to combine.
  4. Transfer dish to the oven and bake for 20 minutes, toss veggies around, and bake for another 20-30 minutes or until tops are browned and crispy.
  5. Remove dish from the oven, let rest a couple minutes, and serve.
  6. Enjoy! :)