Delicious spicy pan roasted Brussels sprouts made with brussels sprouts and touch of spices, goes well with a bowl of rice or any flat bread.
Every time when I shop at Wal-Mart I see these little cute mini vegetables Brussels sprouts. however only last week I bought them from Sam’s club. Hubby warned me it is huge packet will you use; do you know how to cook it? I told him it belong to cabbage family and looks like mini cabbage so I will make it. I when I came back checked for recipes I found lot roasted Brussels sprouts ones, so decide to try this Pan roasted spiced Brussels sprouts.
Health benefits of brussels sprouts?
Brussels sprouts are high in fiber, vitamins, minerals and antioxidants, making them a nutritious addition to your diet. They may also come with added health benefits, including the potential to reduce the risk of cancer, decrease inflammation and improve blood sugar control.
It is an adaptation of south Indian style stir-fry/ Mezhukupuratti, because of that I added little add on. If you don’t want you can skip that too. But make sure to use coconut oil, I think the fragrance and taste which coconut oil gives is not in another oil may be I am biased towards coconut oil as I have grown up with eating the goodies cooked in that ones.
The Brussels sprout has long been popular in Brussels, Belgium, and may have originated and gained its name there. Brussels sprouts are buds for cooking and any loose surface leaves are peeled and discarded. Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying, grilling, or roasting. To ensure even cooking throughout, buds of a similar size are usually chosen. I like to cut them into 4 pieces so that it cooks uniformly.
I found that if you add little cumin powder, chili powder along with salt and pepper, it will be very tasty. This goes as a excellent side dish with rice, Indian flat bread chapathi or even as salad, they are taste similar to cabbage but stronger and it has own characteristic. Make sure not to overcook them and they tend to taste bitter. I like them with simple spices, you can add balsamic vinegar if you want. I haven’t tried that may be next time I will do that.
Here is easy pan roasted Brussels sprouts recipe.
In a skillet ad oil, urad dal, mustard seeds, red chili.
Onion and curry leaves
Cook until onion translucent.
Then add brussels sprouts.
You can add chili powder, cumin and salt and cook.
Pan roasted spiced Brussels sprouts
- 4 cups Brussels sprouts cut it into 4 pieces
- ½ of one onion sliced thinly
- 11/2 tablespoon coconut oil
- ½ teaspoon mustard seeds
- 1 halved red chili
- ½ tablespoon urad dal spilt black gram
- ½ teaspoon chili powder use paprika if you can’t handle heat
- ½ teaspoon cumin powder
- ¼ teaspoon turmeric powder
- 1 sprig of curry leaves
- ½ teaspoon salt or to taste
- ¼ teaspoon fresh pepper
- Wash and cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Then cut it into 4 pieces.
- In a skillet heat coconut oil, then add mustard seeds, urad dal, halved red chilies, curry leaves
- and when mustard seeds starts popping add thinly sliced onion and cook for about 5 minutes or until the onion change its color.
- Add Brussels sprouts and add turmeric powder and salt and cover it and cook until it is soft and tender.
- Make sure to not overcook the Brussels sprouts as they tend to become bitter. Then add chili powder and pepper and mix well and switch of the flame.
- Enjoy with a bowl or rice or any flat bread .
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.