Raj Madhuram
Brussels sprouts are a highly nutritious and delicious vegetable that are a great addition to any meal. Not only are they packed with vitamins and minerals such as vitamin C, K, and folate, but they also have a unique, nutty flavor that is sure to satisfy even the pickiest of eaters. So why not add some goodness to your plate with this versatile and healthy ingredient?
Pan-roasted Brussels sprouts are really yummy! Unfortunately, they’re not very readily accessible in Chennai, which is why I make an effort to prepare this dish whenever I am in the Bay Area. Without further ado, here’s the recipe:
Ingredients
| Brussel Sprouts | 1/2 lb, sliced into halves. |
| Onion | 1 big, chopped |
| Garlic | 1 full medium size garlic peeled and chopped |
| Cumin Seeds | 1 pinch |
| Turmeric Powder | 1 pinch |
| Chili Powder | 1 teaspoon |
Preparation
- Heat a tablespoon of oil on a frying pan.
- Add the chopped garlic and fry it until it just starts to turn brown. Be careful not to burn.
- Add cumin seeds, and after a few seconds, add the onions and saute them.
- Add salt, turmeric powder and chili powder and saute.
- Once the onions turn light brown, add the brussel sprouts, and toss them so that they are covered uniformly with the onions and garlic.
- Add some water (just 2-3 table spoons) and cover the pan. Leave it for a minute.
- Check the brussel sprouts and turn them now and then. Don’t overcook. Mushy brussel sprouts is the last thing we want.
- Take the lid off and let the brussel sprouts brown lightly. They will start to caramalize. Taste one and see if it is cooked enough. It should be lightly browned and still have a crunch.
- Add a dash of lemon juice (optional). Serve and enjoy!
