Delicious spicy pan roasted Brussels sprouts 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.
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.
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This is Swathi ( Ambujom Saraswathy) 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.