As a child. I wasn’t happy when my mother served Brussels sprouts. They always tasted bitter, bland and mushy. They really did not look very appealing to someone with a macaroni and cheese palate. Consequently, I excluded them from my menu until a few years ago when I saw a recipe on TV for roasted Brussels sprouts that looked delicious. I tried it and I loved it. My opinion of those baby cabbages shifted 180 degrees!
A few years ago, just before the holidays, I saw a stalk of Brussels sprouts for the first time. I was shocked. I didn’t realize they grew on 2 feet long stalks that are about 3 inches in diameter. They are shipped to the store that way so they are fresher when sold.
Apparently, this is the central stem of the Brussels sprouts plant. The Brussels sprouts grow on the stem just above huge leaves. As the plant grows, the old leaves fall off leaving many little gems attached to the sides of the stalk. At the top of the plant are more large leaves, at the center, which look like a large cabbage. Each Brussels sprout plant grows to about 3 feet tall in just 2 to 3 months.
High in fiber, potassium, folic acid and vitamins C and K as well as many other nutrients, Brussels sprouts are very nutritious. Research shows that they may be good at fighting some forms of cancer. This is good news. I will have to increase the frequency with which they appear on my table!
I created my Spiced Brussels Sprouts recipe when I wanted a very simple vegetable side dish to serve with grilled chicken and mashed potatoes. Just like most Indian recipes, I fry some cumin seeds for a minute until they sizzle to flavor the oil then I add the powdered spices and fry a chopped red onion just until it softens. I add halved Brussels Sprouts, cut side down in the skillet and let them cook until they start to brown. After that, I stir and flip the Brussels Sprouts so they can cook evenly. When they are done, I give them a quick squeeze of fresh lemon juice to brighten the flavor.
The entire cooking time for Spiced Brussels Sprouts is about 15 to 20 minutes. Just enough time to cook the chicken and set the table. This recipe is a perfect, healthy addition to a weeknight dinner.
If you like Brussels sprouts as much as I do, check out my Brussels Sprout Pulav recipe that will be posted in two weeks.