SERVES 2-3
This pan roasted Brussels sprouts preparation is a perfect side dish for your meal. Your vegan friends will like it too. Roasting the Brussels sprouts with the spices enhances their flavor allowing you to eat them as a healthy snack in between meals. I like to boil the Brussels sprouts prior to roasting them. That way the Brussels sprouts are almost fully cooked and the roasting caramelizes the outer layers.
1 lb Brussels sprouts
2 tsp mustard oil
1/2 tsp cumin seeds
8-10 curry leaves
¼ tsp asafetida
3 cloves of garlic, finely chopped
1 green chili, finely chopped
½ tsp coriander powder
½ tsp garam masala
½ tsp Kashmiri chilli powder
¼ tsp turmeric powder
1 tsp salt (adjust to taste)
1-2 tbsp water (adjust as needed)
1 tsp lime juice
1 tbsp cilantro, finely chopped
1 Bring water to boil in a pot. Add the Brussels sprouts and let them cook for 7 minutes. Pour the Brussels sprouts into a colander and immediate hold them under cold tap water to stop them from cooking further. Cut the stems from the Brussels sprouts and then cut them into halves.
2 Heat the oil in a large skillet over medium heat. When the oil is hot, add cumin seeds, mustard seeds, curry leaves and asafetida. After they seeds and the leaves stop spluttering, about 10-15 seconds, add the garlic and the green chilli. Sauté for about 1 minute.
3 Add Brussels sprouts and gently mix. Sauté for 4 to 5 minutes stirring occasionally. Add coriander powder, turmeric powder, Kashmiri chilli powder and salt. Mix gently and cook for about 2 minutes.
4 Add 1-2 tbsp of water, if needed. Cover and cook for 5 minutes over low flame.
5 Add the lime juice and mix gently. Garnish with cilantro leaves.
Serve as a side dish along with your meal. It can also be a healthy snack between meals.
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