Indian Spiced Crispy Brussels Sprouts Recipe (2024)

FAQs

What are Brussels sprouts called in India? ›

Brussel Sprouts is basically a immunirty booster superfood that contains so many vegetables that it's impossible to coin a single Hindi name. Yet, you may call it “Sauteed Ankurit Sabziyaan (सौटे की गयीं, पत्तीदार और अंकुरित सब्जियां).

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

People often enjoy them roasted, boiled, sautéed, or baked. You can also add Brussels sprouts to pasta dishes, frittatas, or stir-fries for a flavorful and nutritious dinner. Indian alternatives to Brussel sprouts are broccoli, cabbage, cauliflower, collard greens, turnip and radish.

The trick is to simply know how to cook them properly and what flavors work with them. Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness.

ब्रसेल्स, जिसे अधिकृत तौर पर ब्रुसेल्स का क्षेत्र या ब्रुसेल्स-राजधानी क्षेत्र कहा जाता है, बेल्जियम देश की राजधानी, व यूरोपीय संघ की मानी हुई राजधानी है।

Containing more vitamin C than an orange and with just eighty calories in a half pound, Britons eat more of them than any other European country, around 40,000 tonnes a year — and yes, we do eat them all year round.

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

The crispy exterior, however, is achieved by preheating the sheet pan itself in a 450° oven. You're essentially treating the baking sheet like a sauté pan, searing an entire side of the brussels sprouts. Without preheating the pan, they'd overcook before they got to the ideal crispy state.

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them.

Which is healthier broccoli or brussel sprouts? ›

While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

Like all cabbages, Brussels are unavoidably fibrous and dense. You must overcome this by either cooking them in salty water until fork tender (blanching), or by roasting at a high (over 425F) temperature for upwards of 20 minutes. To guarantee great texture, do both!

Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Raw: Slice thinly and toss with other shredded vegetables like cabbage, carrots, or beets.

Brussels Sprouts Growing Season In India

Like other cabbage, Brussels sprouts also like cool weather and grow fast in the cold seasons. For best results, Brussels sprout seeds should be sown indoors or outdoors from winter to spring (September to February).

Are Brussels Sprouts Just Baby Cabbages? Sorry to burst a Barbie-sized bubble, but no, these sprouts are not actually baby cabbages. However, they are in the same family, the Brassica, or cruciferous family. Other members include kale, broccoli, cauliflower, collard greens, turnips, mustard, and bok choy.

Brussels sprouts are named after Brussels, Belgium, where it is believed they were first widely cultivated in the 16^th century. Sometimes called mini cabbages, they have appeared on “most hated vegetable” lists due to their potentially bitter flavors caused by sulfur-containing compounds.

There are many different types of sprouts and commonly found in markets and Indian homes. Some of them are: Sprouted grains like brown rice, amaranth, buckwheat, etc. Bean sprouts like the mung bean, black bean, and kidney beans.