Saturday, July 5, 2014

Quick Roasted Brussel Sprouts

Brussel Sprouts are not a very popular vegetable. Making a stir fry without so much as a sprinkle of water and finishing off with coconut is one way to cook them. My aunt had added them to Vegetable biryani which I tasted while I was visiting India last summer. They tasted good in that.

They can be made into a curry when paired with other vegetables like this Brinjal, Spinach and Brussel Sprouts Curry.

For some reason I avoid cooking curries, sambhar or poriyal with brussel sprouts but they are fantastic roasted and it is a much sought after snack or side in our house. Very easy to make and if you have a toaster oven there is no reason to fire up the big oven.

Roasted Brussel Sprouts
Preparation Time:10 minutes
Cooking Time:20 minutes
Serves : 4-6
  1. 20 brussel sprouts end trimmed and cut in half
  2. 1/2 tsp red chili powder (substitute with any spice of choice)
  3. salt to taste
  4. 2 tbsp of basting oil(olive oil with some herbs) or olive oil + 1 crushed garlic
  1. Toss the brussel sprouts with the oil, spice and salt and let it sit for about 5-10 minutes.
  2. Spread them in a sing layer with cut side on top first, broil for 6-8 minutes and then flip and broil for 3-4 minutes.

Ready to eat.

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