These cute little cabbages were first discovered by me at a Albert Heijn Superstor @ Netherlands. Later I came to realise it’s excellent health benefits, they contain Vitamin C, fiber, folate & antioxidants. Though they originated in Belgium, they are majorly grown in the Netherlands.
Traditionally the meal consists of roasted or sauteed Brussels sprouts with Mashed/ braised potatoes & a kind of meat to go along. Since Iam a vegetarian no eggs either.
A traditional Dutch platter but with a veggie version
Brussels Sprouts served with roasted potatoes & honey glazed carrots.
First the Brussels sprouts;
Steam Brussels sprouts just until they are tender to help retain as many of their beneficial nutrients as possible. Drizzle steamed Brussels sprouts with olive oil and fresh ginger julienned for a nutrient-dense side dish.
Chop cooked Brussels sprouts and add them to a tossed green salad, pasta sauce or soup. Saute Brussels sprouts with onions and ginger.
Now for the honey glazed carrots
1/2 kg baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley or coriander leaves
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley or coriander leaves.
and finally the Roasted potatoes
20 small red or white potatoes
4 tbsp olive oil or my twist 4 tbsp vegetable oil + 2 tbsp coconut oil
salt to taste
1 teaspoon freshly ground black pepper
minced garlic optional (in our household we don’t eat onions & garlic)
2 tablespoons minced fresh parsley & dried rosemary (in India fresh rosemary off the shelf is not often available)
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley & rosemary, season to taste, and serve hot.
Now brace yourself the Brussels sprouts the Indian way. The first recipe is inspired by the traditional Maharashtrian dish pithla/ zunka.
Brussels sprouts sabzi
Brussel Sprouts – 20
Oil – 3 tbsp
Mustard Seeds / Kaduku – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Urad dal / Ulundu Paruppu – 1 tsp
Onions – 1 large chopped finely optional
Green Chillies – 2 chopped finely
Ginger minced- 1 tblsp
Turmeric Powder / Manjal Podi – 1 tsp
Salt to taste
Gram Flour / Besan / Kadalai Mavu – 4 tblsp
Chilli Powder – 2 tsp
Water as needed
Garam Masala Powder – 1 tsp
Amchoor Powder – 1 tsp
Coriander leaves a handful finely chopped
Wash brussel sprouts well, peel the outer skin it looks wilted. Cut the stalks, slit it little. Set aside.
Mix gram flour, chilli powder and water to a runny paste. Set aside.
Heat oil in a pan, add in mustard, cumin and urad dal. Let it sizzle.
Add in onions, chillies and saute.
Add in ginger and saute that for a min.
Add in salt and turmeric and toss well. Add in the brussel sprouts and mix well.
Cover and simmer this on low heat for 10 to 15 mins. Sprinkle little water inbetween.
Now once the brussel is cooked completely. Pour in the besan mix and cook on high heat till it is cooked and scrambled.
Fry it till it gets nice and golden.
Add in amchoor powder, garam masala powder and coriander leaves. Toss well.
The another next way of making Brussels sprouts sabzi is an Indian version of stir fried Brussels sprouts, not very spicy.
Indian style stir fried Brussels sprouts.
20 Brussels sprouts, trimmed and cut in half
2 tablespoons oil
1 tablespoon minced ginger
1 tablespoon coriander seeds, crushed with hands
1 tablespoon dried fenugreek leaves (Kasuri methi)
1 teaspoon smoked paprika or Degi mirch red chili powder
A pinch of salt
A pinch of pepper
Place a skillet over medium heat and add the oil. When it is hot, add ginger and cook for 2 minutes. Add the coriander, fenugreek, paprika, salt and pepper and cook for 30 seconds. Add the Brussels sprouts and 1/2 cup water and cover with a tight-fitting lid. Let steam until the sprouts are bright green and tender-crisp, 6 to 8 minutes.