Vibrant, flavorful, and delightfully unexpected, this green side dish brings a fresh twist to the table when paired with classic Indian fare. Infused with the earthy warmth of turmeric and the gentle heat of ginger, it offers a harmonious blend of spice and texture that complements traditional dishes beautifully. Crispy on the outside and tender within, these golden-green bites are as satisfying as they are eye-catching. Whether you're hosting a lavish Indian feast or simply looking to brighten your plate with something a little different, this non-traditional yet deeply spiced side dish is sure to surprise and impress.
Ingredients
For Brussel Sprouts:
1 pound brussel sprouts
2 teaspoons olive oil
½ teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon salt
For Tadka:
1 tablespoon oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 dried red chili pepper
¼ teaspoon asafoetida also known as hing
Instructions
Preheat oven to 400°F. Prepare a baking sheet with parchment paper and set aside.
Cut off the stems from the brussel sprouts and thinly slice. You can also shred them.
Transfer the brussel sprouts to a large bowl, drizzle olive oil, ginger, turmeric and salt. Stir to coat the brussel sprouts. Transfer the seasoned brussel sprouts to the parchment lined baking sheet. Bake for 15-20 minutes.
Add additional oil to a small saucepan, turn heat to medium high heat. Add mustard seeds and whole chilies to hot oil. Once mustard seeds start popping, add dried chili pepper and hing. Turn the heat off and drizzle over roasted brussel sprouts
Transfer the brussels sprout to a serving bowl and serve immediately.
