Brussels sprouts have garnered a new wave of popularity in recent years. For decades it seems brussels sprouts were given a bad rap sheet, mainly because of the way they were cooked – usually steamed or boiled and then seasoned with salt and pepper or a cheese sauce 😝. It’s no wonder these vegetables were relagated to the “yuk 😝” pile. But Mom always made brussels sprouts sautéd with a few Indian spices that transformed the little brussels sprouts into a delicious dish.
Now a days brussels sprouts have become quiet popular and get featured in so many restaurants, and they are mostly served grilled or broiled with a balsamic glaze, or tossed in salads. For a change from this trend, try this Indian spiced brussels sprouts and serve it as a delicious side dish.
Turmeric Spiced Brussels Sprouts
- 4 cups Brussels sprouts cut into quarters or a pre-packaged shredded brussels sprouts mix
- 4-6 garlic cloves finely chopped
- 1 tsp mustard seeds (optional)
- 1 tsp cumin seeds
- 1 tsp asafoetida powder
- 1 tsp turmeric powder
- In a large pan heat 1 tbsp oil. Add mustard seeds and let them pop. Cover the pot so the mustard seeds don’t pop all over the counter. Once they stop popping, lower the heat, add the cumin seeds and asafoetida powder (cook in oil for 2-3 seconds). Immediately add garlic and sauté until the garlic fragrance is released.
- Next add turmeric powder and all the cut brussels sprouts. Add salt and mix-in. Cook covered for 10 minutes until brussels sprouts are tender, a little braised, yet firm. Brussels sprouts are ready.
Serve brussels sprouts warm as a side dish or with rice, dhaal, raita, or chapatis.