Brussels sprouts made my favorite way, with spices of course. I honestly don’t know where this delicious vegetable gets its bad rap from, but if you’re just boiling it, or steaming it, that may be why. Roasting the brussels sprouts and giving them a crispy and spiced crust transforms this notoriously divisive vegetable into absolute deliciousness.
Serve with roti, and dal. Or with any grains. It’s the simple things that makes that make us happy.
2 pounds of Brussels sprouts (~6-8 cups, chopped)
1 red onion, chopped (you can use white or yellow onions too, I just love the sharpness of the red onion with this recipe)
3-4 cloves garlic, chopped
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp red chilli powder
2 tsp cumin powder
1 tsp coarse salt
1 tbsp oil
In a non stick pan, heat oil over medium heat for a few seconds, and add chopped garlic. Immediately throw in the onions. Saute this for a few minutes until the onions soften and start turning golden.
Next add the spice powders; turmeric, cumin, coriander and red chilli powder. Cook for 5 more minutes over low heat, until the spices are toasted.
Add the brussels sprouts in, followed by salt. Mix well and cover the pan. Cook covered over medium heat for 10 minutes, until the brussels sprouts are tender. Then uncover and crank the heat up to high and toss for a couple of more minutes. This step is optional, but I love it because it provides such a good crust and golden brown crisp. It imparts such an incredibly caramelized flavor to the veggie.
And that’s it! Serve immediately with you favorite bread or grain.
My favorite way to make a complete meal out of this, is with rotis (or any Indian bread), yogurt, spicy Indian pickles and a salad.
And today, I’ve used cassava flour rotis (by Siete foods), almond milk yogurt (by Kite Hill), along with garlic pickles, cucumbers with salt & pepper, and an insanely delicious carrot salad with a turmeric cilantro vinaigrette.
Bonus recipe time!
Ingredients for turmeric dressing:
1/2 tsp organic turmeric
2 tbsp chopped cilantro
1/2 tsp chopped fresh ginger
1 tbsp lemon juice
1 tbsp apple cider vinegar
1/4 tsp salt
3 tbsp extra virgin olive oil
In a bowl, mix all the ingredients except oil. Slowly drizzle the oil in, while whisking continuously to make a well emulsified vinaigrette. Chop about a cup of carrots and toss together with the dressing.
Serve as a side with any meal!
Drop me a note if you try any of my recipes. I’d love to hear from you!