Brussel sprouts or miniature cabbages are leafy green buds of wild cabbage family.I first saw them while in US and there I used these mostly in roasted form and rarely in gravies.I roast them based on this recipe adding spices of my choice and serve them as a side or salad whatever way you take it.I never expected these to be available in Bangalore and was pleasantly surprised to see them .As usual I roasted them,but this time in Chinese style and these were finished within minutes,TG,I took some pics beforehand itself.
Brussels Sprouts: 1 cup cleaned and halved
Green chilli sauce:a dash
Red Chilli paste/Redchilly Flakes + vinegar: as per taste
Garlic: 1-2 cloves minced/paste
White pepper powder /Fresh black pepper
Vegetable/Sesame oil: 1-2 tsp +/-
Clean and halve the brussel sprouts and toss them together with the marinade/dressing ingredients.Spread them in a single layer in a lightly greased /lined baking sheet and optionally sprinkle more pepper and oil on top of this.
Roast in a preheated oven at 450F for 15-20 minutes till they turn brown.Serve as per choice.
This is a simple and easy dish and you can play with the spices as per availability.I sometimes go for garam masala or Italian seasoning .This time I used the Chinese style spices er Indo Chinese to be precise and not the authentic Chinese five spice powder.I hope Vaishali accepts them at IAVW:Chinese .