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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
Ingredients
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1/2 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 Brussels sprouts, tough stems removed and halved or quartered
- 2 tsp or more sesame seeds
- 1/2 tsp coriander powder
- 1/2 tsp garam masala, optional
- 1/4 tsp turmeric
- cayenne to taste
- 1/2 tsp salt or to taste
- 1/4 cup water
- cilantro and lemon for garnish
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
yay! awesome!
I just ordered your book 🙂
Thanks!!
Absolutely delicious! Thanks for all the inspiration and I love the beautiful pictures.
Thanks Wendy!
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.
Brussel sprouts are one of my favorite vegetables in the world but they are so so underrated! Your take on them looks divine!!
thanks Cassie!
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.