Vadouvan Roasted Brussels Sprouts

I must admit that until I moved to the US nearly 20 years ago I was not a fan of Brussels sprouts, but things have changed. I am now a big fan and love preparing them in many different ways. I find that like in many recipes simple is often better. The dish showcases the complexity of the Vadouvan, with great depth offset by the fresh mint and crunchy hazelnuts.