Indian Spiced Brussels Sprouts Recipe - Feast with Safiya (2024)

This crispy Indian spiced Brussels sprouts recipe is a must try. Mustard seed tempered and pan roasted Brussels Sprouts cooked until crispy and then coated with Indian spices.

Eat these curried brussels sprouts as is or with your favorite carb and protein. If you are tired of trying the same old roasted brussels sprouts recipe then you have bumped into my recipe for a good reason. This recipe is a game changer, I promise!

Benefits of Eating Brussels Sprouts

I am not going to sugarcoat anything about this tiny cousin of Cabbage. Brussels sprouts never made it into my grocery cart for many years. The unpleasant and strong cabbage-like smell of brussels sprouts had me not liking them.

I came across some wonderful health benefits of brussels sprouts. They are high in fiber, antioxidants, vitamins, and many other possible health benefits. I am all about eating vegetables that are beneficial for health.

How to Cut Brussels Sprouts

• Wash the Brussels sprouts thoroughly under running water to remove the dirt.
• Cut off the tough top of each Brussels sprout and remove any yellow or brown leaves.
• Cut brussels sprouts lengthwise into quarters from the top.

Indian Spiced Brussels Sprouts

This recipe is my absolute favorite way to munch on brussels sprouts. Balanced flavors of slightly spicy, savory, and crispy.

The curried spices are great for balancing the strong Brussels sprout flavors. Serve it with Indian flatbread, as a side dish or snack on them.

The Ingredients

Produce

• Brussels Sprouts: I have always cooked fresh Brussels sprouts for this recipe. These tiny veggies are packed with omega-3 fatty acids, fiber, and vitamins. Frozen ones should work fine as well. Make sure to defrost them completely and pat dry them before cooking to archive that crispiness.

• Ginger-Garlic Paste: It isn't Indian if it doesn't include ginger and garlic. The delicious savory flavors of this recipe come from ginger garlic paste.

• Curry Leaves: a couple of strings of curry leaves will add so much flavor to this dish. I am adding curry leaves to the tempering then sautéing the brussels sprouts until crispy. This process makes the curry leaves crispy as well.

Condiment and Spices

• Olive Oil: I like using olive oil for cooking. Any mild cooking oil should work fine for this recipe. A generous drizzle of oil makes crispy, charred, and flavorful brussels sprouts.

• Mustard Seeds: The best part about this recipe is mustard seed tempering. Mustard seeds give a nice nutty kick to brussels sprouts.

• Turmeric Powder: Again it isn't a savory Indian dish if it doesn't include turmeric powder. 1 teaspoon turmeric powder is just about right for this recipe.

• Red Chili Powder: I am using Kashmiri red chili powder. I love the bright red Kashmiri chili powder. It is moderately spicy with a slightly smokey and sweet flavor. You can find it online or at any local Indian grocery store.

• Cumin-Coriander Powder: The sweetness of coriander powder and slightly nutty cumin powder gives great flavors to this dish. You can find cumin-coriander powder online or purchase separately from any major grocery store.

• Whole Red Chilies: This is completely optional. I like eating whole red chilies. Also, it gives a nice chili flavor to the oil while tempering. You may discard them if you don't want to eat them.

• Salt: I have started using pink Himalayan salt. Add the salt as per your taste.

How to Cook Indian Spiced Brussels Sprouts

• Cut prewashed brussels sprouts in quarters. Heat oil in a large skillet on medium-high. I highly recommend using a steel or cast-iron skillet.
• Add mustard seeds and whole chilies to hot oil. Once mustard seeds start popping add curry leaves and chopped Brussels sprouts.

See Also

How to Cook Quinoa - Perfectly Fluffy! + Quinoa Recipes

• Stir well to coat brussels sprouts with tempering. Cook them, stirring occasionally until golden brown, 6 to 8 minutes.
• Turn the heat down to low-medium. Add ginger-garlic paste and stir well to cook the ginger garlic. Cook brussels sprouts for additional 3-4 minutes.

• Add red chili powder, cumin-coriander, turmeric, and salt. Toss well to coat the spices.
• Turn the heat off. Serve it hot. I like to squeeze lemon juice. This is completely optional.

More Easy Vegetarian Sides

• Garlic Roasted Potato
• Instant Shish*to Pepper Pickle
• Hasselback Butternut Squash
• Bhindi Sabzi-Okra Stir Fry
• Masala Potatoes

What to Serve with Indian Spiced Brussels Sprouts

I like serving this recipe as a side dish to dal and plain rice. It can also be served with meat and other proteins.

• Fish: Serve this Indian spiced brussels sprouts with oven-roasted Mackerel.
• This would also be a great option for dinner parties. Try Seekh Kababs as an appetizer for dinner parties.

Storing, Reheating, and Freezing

• Storing:I like to store cooked Brussels sprouts in an airtight container in the refrigerator for up to 2 to 3 days.
• Reheating: Microwave the Brussels sprouts on a microwave-safe plate until warm. I like to reheat the leftovers in a skillet on low heat until heated. Usually takes about 2 to 3 minutes on medium heat.
• Freezing: I have never tried freezing leftover brussels sprouts. I have tried freezing cauliflower and cabbage for up to a month. The texture of these vegetables after thawing and reheating were unpleasant and soggy. If you don't mind the soggy texture then go ahead and freeze it.

• Skillet
• Spatula
• A Kitchen Knife
• A Cutting Board

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