One side dish for Thanksgiving can get spiced up with this super easy recipe for Brussels Sprouts. Even if its not for the main meal, I'm pretty sure there will be left over turkey, you can make it then, here is how:
Roasted Brussels SPROUTS
THINGS YOU NEED:
20oz/ 568g brussels sprouts
4 tablespoons olive oil
4 tablespoons soy sauce
1 teaspoon chopped fresh garlic
1 teaspoon chopped fresh ginger
FROM THE SPICE BOX:
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric powder
1 teaspoon ground cumin & coriander
1/4 teaspoon chili powder*
*Note: if you prefer a hotter spice level increase the amount of chili powder by ¼ teaspoon increments to suit your taste. Be cautious!
- Clean brussels sprouts by removing the rough outer leaves and root, then thinly slice the brussels sprouts
- Peel and chop the garlic as finely as possible
- Peel and chop the ginger as finely as possible
- Prepare everything else from the Things You Need section so that all ingredients are at hand and you are ready to cook
- Pre-heat the oven to 400 degrees F.
- In a mixing bowl add 2 tablespoons of olive oil and add the brussel sprouts, mix together then place them on a baking tray, try not to overlay. Place the baking tray in the oven and let them cook for 20 mins.
- To make the dressing, heat a small sauce pan with 2 tablespoons of olive oil so it’s hot, then add mustard seeds and fenugreek seeds and let it cook for one minute.
- Add the garlic, ginger, soy sauce, turmeric powder, ground cumin & coriander and chili powder and let it simmer on low heat for 5 minutes.
- Remove the brussels sprouts from the oven once they are crispy and add them back to the mixing bowl and stir in the dressing.
- Suggested serving with cooked meat or fish.
Spice Level: Mild
Prep time: 15 minutes
Cooking time: 25 minutes
Ideal cooking pan: Baking tray, small saucepan and mixing bowl
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