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  • Prajwala Darog

Roasted Brussels Sprouts with Cumin, Ginger, and Fennel

Updated: Nov 8, 2019


Brussels Sprouts is one of the vegetables that is often disliked by kids and adults alike. This wonderful winter vegetable belongs to the family of cruciferous vegetables, some of which include cauliflower, broccoli, cabbage, and collard greens.


These cruciferous vegetables are high in fiber and are loaded with antioxidants that help aid digestion, prevent heart disease and may even help prevent cancer.


I love to cook brussels sprouts often during the cold winter months. I sometimes steam or stir-fry them, but my go-to recipe is to roast them. My little one loves to eat it straight out of the oven.


Here's a simple recipe for oven roasted brussels sprouts that sure is going to be a big hit with your family and will make them fall in love with this nutritious vegetable. The spices used here are often used in Indian cooking.


They are warming and boost immunity and also help prevent bloating that may occur from consuming cruciferous vegetables.


Serves: 3-4 people

  • Ingredients:

  • One-pound Brussels Sprouts

  • 1tbsp cumin seeds

  • 1tbsp fennel seeds

  • 1/2 tsp turmeric

  • 1/2″ piece fresh ginger – chopped

  • 1 clove of garlic – chopped

  • Pinch of Asafoetida (Hing) – optional

  • Sea Salt – to taste

  • Black Pepper – to taste

  • Lemon/ lime juice – to taste

Instructions:

Pre-heat the oven to 400F.


Rinse, pat dry and cut the Brussels Sprouts in half and put them in a large bowl. Add 2tsp of olive oil, salt, and pepper and gently toss them to coat evenly. Now, line them cut side down on a cookie sheet lined with parchment paper and put them in the oven. Flip halfway to make sure they roast both sides.


While the brussels sprouts are roasting, heat 1tsp olive oil in a pan. Gently crush the cumin seeds and fennel seeds in a mortar and pestle and add them to the oil. Sauté the seeds a little to make sure they don't burn.


Add Hing and Turmeric at this point. Reduce heat to low and add chopped fresh ginger and garlic. Sauté well to ensure the spices don't burn.

Once the Brussels sprouts are done, add them to this pan and gently mix so the Brussels sprouts are nicely coated with the spices coat. Taste and adjust salt and pepper.


Turn off the stove and finish off with a squeeze of lemon.

Serve warm.



If you know of someone who dislikes Brussels Sprouts, be sure to share this recipe with them.


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