HOME > Chowhound > Home Cooking >

Indian-style Brussel Sprouts.

janetofreno Nov 25, 2006 06:30 AM

As requested, from Thanksgiving:

(Sorry if the amounts seem vague; I'm used to cooking "by estimate." I suggest tasting as you go....)

One pound brussel sprouts, washed and trimmed, cut in half.
2 tsp. sugar
1 tsp. salt
1 to 2 cloves garlic, finely chopped (or equivalent amount garlic
powder)
2 Tablespoons olive oil
1/2 tsp. freshly ground black pepper
1/2 tsp. hot cayenne powder
2 tsp. tumeric
1 Tablespoon cumin powder
1 Tablespoon grated fresh ginger
juice of one lime
a small handful fresh cilantro, washed and chopped.
1 cup water

Saute brussel sprouts in olive oil a few minutes. Then add spices, continuing to stir. Add lime and water, and stir occasionally for a few minutes until cooked (I like mine better if they are slightly crunchy; hubby likes them more cooked, and its HIS recipe. Must be the English influence :-) Add cilantro a few minutes before cooking is finished. Taste and adjust seasonings.

BTW, this recipe is excellent with a few red potatoes, peeled and chopped fine, sauteed with the sprouts at the beginning. But we left out the potatoes for Thanksgiving since we were already having mashed.....

  1. Click to Upload a photo (10 MB limit)
Delete
  1. s
    serious RE: janetofreno Dec 1, 2006 09:02 AM

    do you add the sugar and garlic with the spices??

    1 Reply
    1. re: serious
      janetofreno RE: serious Dec 1, 2006 04:55 PM

      If you're using fresh garlic, saute it with the sprouts at the beginning. Otherwise, yes.

    2. s
      serious RE: janetofreno Dec 2, 2006 09:20 AM

      Ok..I made it. Perhaps my lime was a bit big and too juicy, could have used less. I pre boiled the potatoes for a few minutes and this was good since I didn't have to overcook brussel
      sprouts to get potatoes right. I added the garlic a minute or two before spices. Thanks for a new twist on one of my favorite vegetables.

      1. janetofreno RE: janetofreno Dec 3, 2006 11:38 PM

        I think the lime is one of those personal taste things...I like more than my husband does. Sometimes we solve that by not including lime and just having slices on the side we can squeeze to taste. Also, cooking the potatoes a bit before-hand is a good idea...just saute them a bit before adding sprouts.

        1 Reply
        1. re: janetofreno
          s
          serious RE: janetofreno Dec 4, 2006 08:24 AM

          As if there could still be things to say about this: By day two
          the lime taste was much milder. Served it day one with white rice
          and roast chicken. The next day mixed the leftover rice and chicken
          into brussel sprouts and heated all together..delicious, too.

        Show Hidden Posts