Brussels Sprouts with Indian Seasonings

We’re not only in Lent season, but today is also Meatless Monday. So I wanted to tell you about another tasty vegetable dish I concocted. I call it Brussels Sprouts with Indian Seasonings.

I actually made this dish a little while back, but just had not gotten around to pulling the photos and a blog article together to show you. That means you might have to use frozen instead of fresh Brussels sprouts due to seasonal availability, but I think that should work out similarly. Before beginning the cooking, I slice the Brussels sprouts in half so that the flavorings can more easily permeate them during the later stir-frying. I also thinly slice a medium-sized onion and set that aside.

The cleaned and cut Brussels sprouts
The cleaned and cut Brussels sprouts

I can’t claim much creativity in concocting this dish, as it basically is Madhur Jaffrey’s “Stir-Fried Green Cabbage with Fennel Seeds” from page 94 of the book Quick & Easy Indian Cooking. After all, Brussels sprout is in the same family as cabbage. I actually liked this recipe used with the Brussels sprouts better than shredded cabbage, maybe because there is more ‘body’ to the Brussels sprouts.

I always love the balance of seasonings in Jaffrey’s recipes, so I used the proportions in her recipe for the flavoring ingredients: fennel seeds, cumin seeds, sesame seeds, salt, cayenne pepper, lemon juice and garam marsala.

After heating up a couple of tablespoons of peanut oil in a wok, I sizzled the spices briefly to release their aromas. I just love this part. I like to have all the seasonings measured beforehand, as this part of the assembly process goes very fast. Then add the thinly sliced onion and stir-fry a couple of minutes until the “just browning stage”. Then toss in the Brussels sprouts and stir-fry to the degree of doneness you prefer.

Ingredients assembled in the wok
Ingredients assembled in the wok

Total cooking time goes quickly — about 10 to 12 minutes total, including time for sizzling the spices and browning the onions. You might like to cook the Brussels Sprouts longer, but I personally find they taste better when not overcooked and mushy. If you start with previously frozen Brussels sprouts, the cooking time might be even less.

The finished dish - Brussels Sprouts with Indian Seasonings
The finished dish - Brussels Sprouts with Indian Seasonings

Yumm. For other savory meatless dishes, check out my February 6th article Meatless Doesn’t Have To Be Tasteless.

p.s. A shout-out to my fellow bloggers in this month’s challenge.

V7N Blog Challenge with a Twist

Written by Jackie Erickson-Schweitzer - Visit Website

One thought on “Brussels Sprouts with Indian Seasonings”

  1. I baked brussels sprouts last night tossed in a little olive oil, sea salt and white pepper. They were delicious and I don’t even like brussels sprouts. I’ll try you recipe next time.

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