Brussels Sprouts Cooked Like Aloo Gobi Recipes
BRUSSELS SPROUTS COOKED LIKE ALOO GOBI
I've always loved my mom's version of aloo gobi, a classic Indian potato and cauliflower dish, because she roasts the vegetables before sauteing them to add an extra smoky, charred flavor and a crispy texture. This version swaps the cauliflower for Brussels sprouts, which char beautifully in the oven and really hold the whole spices. It's a great make-ahead party dish, as you can pre-roast the vegetables, then whenever you're ready to serve, it takes all of 10 minutes to reheat and finish them with the spices in the pan.
Provided by Priya Krishna
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
- Place the Brussels sprouts and potatoes on the prepared baking sheet and toss them with 3 tablespoons of the oil. Spread them in an even layer and roast until the vegetables are browned and crisped slightly, about 30 minutes, tossing halfway through. (The sprouts will brown more than the potatoes; that's okay.) Set the vegetables aside to cool.
- Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Once the oil begins to shimmer, add the coriander seeds, cumin seeds, turmeric and asafetida, if using. Cook, stirring, until the coriander and cumin turn a shade darker, no more than 1 minute. Add the roasted vegetables, including any charred bits from the foil, and gently mix everything together. Mix in the chile powder and 1 teaspoon salt, arrange the vegetables in a single layer, and cook until the vegetables are tender but not soggy and the Brussels sprout leaves are nicely charred, 6 to 8 minutes.
- Remove from the heat and add the lime juice. Taste and adjust the seasoning with more lime juice and salt, if needed.
CRISPY BRUSSELS SPROUTS WITH GARLIC AIOLI
My family loves brussels sprouts...always looking for new ways to prepare them. You can also parboil the brussel sprouts for about 4 minutes before slicing them for a more tender result. I make the sauce with low fat mayo and it is to die for delicious!
Provided by Cook4_6
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- For Brussel Sprouts:.
- Place brussel sprouts on a baking sheet and drizzle with olive oil. Crack some fresh salt & pepper to taste. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil. Bake at 400 degrees for 15 minutes or until golden brown on at least one side.
- For Aioli:.
- Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.
- Place ramekin of aioli on a plate and surround with brussel sprouts. If serving as an appetizer, put some toothpicks on the side for your guests. Enjoy!
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HOW TO COOK BRUSSELS SPROUTS 4 WAYS | TASTE OF HOME
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- Roast. One of the easiest and most flavorful ways to cook Brussels sprouts is by roasting. It takes just one pan and they caramelize while cooking, which adds a ton of flavor, like in this recipe for roasted balsamic Brussels sprouts with pancetta.
- Stir-Fry. Thinly slicing Brussels sprouts takes extra prep time, but they cook faster in the pan. This shredded cut is also great for shaved Brussels sprouts salad.
- Steam. Steaming Brussels sprouts goes very quickly and gives you the truest flavor since they don’t caramelize. Try a colorful steamed Brussels sprouts recipe for your next holiday meal.
- Grill. Nothing dresses up veggies like cooking them on the grill. You’ll love the smoky flavor of these charred sprouts. If you enjoy grilling as much as we do, you’ll want to check out these amazing grilled vegetable recipes.
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