No one likes plain brussel sprouts. NO ONE, I tell you. You probably know this if you have kids–in fact, if you do, you probably feel like the two are arch nemesis. I’m going to show you how to simply prepare brussel sprouts at home with some garlic and butter so they taste delicious, and then I’m going to show you a really cool Indian vegetarian dish I came across called Brussel Sprouts Subzi. Interesting fact: brussel sprouts not only look like little miniature cabbage, they actually are a type of cabbage since they’re part of the Brassica oleracea group that includes cabbage, kale, brussel sprouts, collard greens, and cauliflower. Ok, let’s get started.
How to cook plain and simple brussel sprouts
For this you just need some shallots, vinegar, brussel sprouts and clarified butter. Just boil the brussel sprouts for about 7-10 minutes, chop up about 1/4 cup of shallots, then throw in some vinegar and butter (it doesn’t have to be clarified) and saute for a little bit. Here’s how to do it:
A MUCH more interesting Indian recipe
This is a delicious and much more sophisticated (but still pretty easy) Indian recipe for brussel sprouts involving the usual suspects (tamarind, mustard seeds, fenugreek seeds, curry leaves, tumeric powder, etc.) of Indian cooking. Check this out (all necessary ingredients and amounts are in the video):
Additional Resources and Further Reading
If you’re a vegetarian/vegan (like me) AND you love Indian food (like me) then I highly recommend you consider getting a book called Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi that has such wonderful things as banana-and-pomegranate salad, minted cucumbers and strawberries, and lemon stuffed with almond-chickpea pate.
There’s another lovely brussel sprouts recipe over at simplyrecipes.com involving almonds and butter, have a look.
For more Indian Vegetarianness check out invcooking.com.