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.
I made this for the first time last night, and the only thing I would change next time is to double it! So good! I served it with Vegan Richa’s Palak Tofu Paneer, her Mom’s Simple Moong Dal with Chili Garlic Tadka and brown basmati rice.
Vegan Richa Support
Made this tonight. It was absolutely delicious! Will definitely be making it again.
This was yum!! Highly recommend this. Finally there’s a way to make Brussel sprout as sabji 😁 thank you so much for sharing this recipe!!
East and delicious. This will be a staple recipe now.
Vegan Richa Support
Awesome!! Do leave a rating too!
Michelle Harris Abramson
We made this along with VEGAN DAL MAKHANI . Both were fabulous!
Easy, fast and yummy!
Vegan Richa Support
This was delicious and so very easy! I usually roast my brussels sprouts, but I was looking for something new. It was perfect with dal and coconut rice.
I had 16 oz. (1 lb.) of sprouts so I more than doubled the rest of the ingredients. Very tasty recipe, except if you do not cook with non-stick pans, you will need additional oil and/or water to prevent the cumin seeds, mustard seeds and garlic from burning. I use stainless steel so I added a lot more oil and even some water before it was called for in the recipe. I have no objection to adding more oil as good fats are desirable and we all loved it as a side dish with dal and other Indian dishes.
Vegan Richa Support
thanks ! you can use additional broth also
Additional broth? I didn’t see that the recipe called for broth, only water. Would you recommend vegetable broth or chicken broth? I usually have both on hand.
This was delicious!
What kind of green chili? Also, can I use this recipe for other veggies as well? It looks delicious! Thank you!
I usually use serrano, birds eye or thai.You can also use jalapeno or choose a mild green chile.
Thanks! Can I use this recipes for other veggies, as well as Brussels sprouts?
This was so delicious!!!! Thank you!!!! Didn’t make it to the table, we ate right out of the pan!!!!
Thanks for the recipe. Nothing for Brussels sprouts in my Madhur Jaffrey cookbook. May I ask from what region of India your recipes are based on? I suspect that Jeffrey under-represented South Indian cuisine in her book.
Thank you Mark. I am Punjabi(north Indian), grew up in Maharashtra, so Maharashtrian and central region cuisine was a part of growing up, had South Indian roommates, married to eastern-central Indian fam. I live in PNW and the local and seasonal produce is different from Indian seasonal produce at times, so I try to use that and see what flavors might work with it depending on other similar veggies and dishes in various regional indian cuisines. South Indian cuisine is a cuisine in itself. There are other Indian sub cuisines that one can experience a bit and then work intuitively. for eg. mexican cuisine dishes that i make might be very simplified, westernized or northindianized, as i havent spent enough time researching and trying authentic versions. although the simplification of the dishes is acceptable, sometimes certain things feel like appropriation. There are several South indian cookbooks that are authentic fare and do justice to the vast cuisine. I think Dakshin is a good one.
What a delicious recipe! I caramelized some onions with the garlic/chili and also added baby potatoes, and it turned out great!! Awesome dish!
SO love this
Love the look of this dish. I had a simplified version tonight with cumin, garlic and lemon. Served with jeera rice and leftover dal it was delicious. Love this vegetable!
First time cooking brussel sprouts and i have to say it turned out amazing!!! Thank you
I tried this recipe leaving the brussel sprouts whole – works very well (and you don’t have the sprouts flake apart as much.
Awesome! I like the crisp leaves 🙂
Oh my word! This is amazing! I made your Brussels sprouts recipe tonight and I seriously cannot get enough. I loved it so much, I shared it with 8 other people. Literally. Thank you!
I just ordered your book 🙂
Absolutely delicious! Thanks for all the inspiration and I love the beautiful pictures.
Look over at the top right-hand side of this page. See where it says, “Order My Book!”???
What are you waiting for? Just do it!!!! I’ve tried several of the recipes in this book and they are ALL fabulous! Never had a recipe turn out badly yet. And they are all delicious! Hard to find the words to praise it highly enough. Just do it! And do yourself a favor! (Vegan Richa does not know me or pay me. I’m just one of her very happy customers.)
You are the sweetest!
Can I use dry curry leaves instead of the fresh or frozen ones? I’m not sure I can find those around here.
You can find fresh curry leaves in Indian stores. Get some and freeze them in a ziplock. They stay fresh that way for many months. You can use dry in the recipe too though the flavor will be mild.
Cassie Autumn Tran
Brussel sprouts are one of my favorite vegetables in the world but they are so so underrated! Your take on them looks divine!!
We always have trouble roasting Brussels sprouts, for some reason. Have tried various oven temps and cook times and still — they end up dried out and limp, not appealing. My favorite way to have them is just steamed and tossed with salt and lemon butter (used to be dairy butter, but I make my own vegan butter these days).
I have to try your subzi for sure–I can tell I would love the flavors.
I should try it with some lemon butter for sure. I like all veggies made into Indian subzis. hope you do too!
Oh, also I think it’s nice to slice the sprouts thinly, so they’re basically shredded. You could cook them the way you did here but shredded–it’s so interesting the way different shapes or textures of the same food gives it a whole different character.
Yes definitely. they cook faster and the spices will infuse much more in the veggie.