Pan Roasted Brussels Sprouts Subzi with Turmeric, Cumin and Mustard Seeds. Easy Spiced Brussels Sprouts. Serve in a bowl with Dal and Rice or as a side. Vegan gluten-free Soy-free Indian Recipe. Pin this post.
Here is another quick side to add to your bowl. Brussels Sprouts pan roasted with whole cumin and mustard seeds, turmeric and garam masala, then finished with sesame seeds, lemon and cilantro. The tempered spices add an amazing flavor profile to the sprouts. If you don’t have whole seeds, use ground spices. Add more os less sesame seeds. Add some fresh or dried coconut.
Brussels Sprouts is another one of those veggies where I want to do more with it other than roasting it in the oven. I’ve added it to curries and Dal, caramelized it with maple + spices and more. This version is a simple Brussels Sprouts Subzi (Indian dry veggie side), which is simply spiced but packs a ton of flavor. Serve as a part of your favorite buddha bowl, or Indian meal bowl with Dals or curries and Rice/ flatbread.
Whats your favorite way to serve up Brussels Sprouts?
More Brussels Sprouts and other veggie recipes from the blog
- Brussels Sprouts Potato tomato Curry
- Asparagus Curry with Spinach and Chickpea-Tofu
- Breaded Brussels Sprouts Pasta
- Ziti cheddar Brussels Sprouts Bake
- Yellow Dal with Brussels Sprouts
Here is a video from Karuna Society, one of the recent additions to the organizations supported by the blog. In South India, Karuna Society for Animals and Nature is a safe haven for animals in distress, providing vet care and shelter for street dogs, cats, others. Cows and buffaloes are rescued from illegal transport to slaughter, and wildlife- monkeys, deer, birds, and bears are rescued from traps and injuries. They also have an organic farm to support their work and are working on a new wildlife rehab center for helping with the larger wildlife like Bears and elephants. Amazing people and amazing work.
Pan Roasted Brussels Sprouts Subzi with Cumin and Mustard Seeds
- 1 tsp oil
- 1/2 tsp (0.5 tsp) cumin seeds
- 1/2 tsp (0.5 tsp) black mustard seeds
- 6 to 8 fresh or frozen curry leaves optional
- 3 cloves of garlic finely chopped
- 1 green chili finely chopped
- 2 cups (176 g) Brussels sprouts tough stems removed and halved or quartered
- 2 tsp or more sesame seeds
- 1/2 tsp (0.5 tsp) coriander powder
- 1/2 tsp (0.5 tsp) garam masala optional
- 1/4 tsp (0.25 tsp) turmeric
- cayenne to taste
- 1/2 tsp (0.5 tsp) salt or to taste
- 1/4 cup (62.5 ml) water
- cilantro and lemon for garnish
- Heat oil in a large skillet over medium heat., When hot, add cumin and mustard seeds and cook until they change color or start to pop.
- Add curry leaves, garlic and chili carefully. Cook for a minute.
- Add brussels sprouts and toss well. Cook for 4 to 5 minutes until some edges get golden brown. Stir once or twice in between.
- Add sesame seeds, mix in and cook for a minute.
- Add ground spices, salt and mix in and cook for a minute.
- Add 1/4 cup or more water. Cover and cook for 7 to 9 minutes. This will steam the sprouts.
- Taste and adjust salt and heat. Add a dash of lemon and cilantro and serve with your favorite Indian meal or Buddha Bowl.