Spicy Brussels Sprouts With Sour Cream Curry Recipes

BRUSSELS SPROUTS WITH SOUR CREAM SAUCE

Steps:

• Cook sprouts according to package directions and drain.
• In saucepan, saute onion in margarine about 4 minutes.
• Stir in flour, brown sugar, mustard and salt and pepper, mixing well.
• Gradually add milk, stirring constantly.
• Bring mixture to a boil; then simmer for 2 minutes.
• Reduce heat and add sour cream; just enough to heat through.
• Pour sprouts in serving dish and cover with cream sauce.

SPICY PARMESAN BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the olive oil, balsamic glaze, crushed red pepper, garlic and salt and black pepper to taste.
• Divide the Brussels sprouts and Fresno chiles between 2 sheet pans. Pour over the olive oil mixture and toss so the sprouts are thoroughly coated. Roast until crispy and caramelized, 25 to 30 minutes. Toss with the Parmesan before serving.

WARM AND SPICY ASIAN BROILED BRUSSELS SPROUTS

Steps:

• Heat the broiler. Toss the Brussels sprouts with 1 tablespoon of the olive oil and 1 teaspoon salt on a rimmed baking sheet. Broil until dark brown, 8 to 10 minutes.
• Whisk together the honey, soy sauce, sesame oil, sriracha, the remaining 1 tablespoon olive oil and the lime juice in a medium bowl. Add the Brussels sprouts and toss to combine. Sprinkle with the cilantro and serve.
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SPICY BRUSSELS SPROUTS WITH SOUR CREAM CURRY

Steps:

• Sprouts: Preheat oven to 400 degrees. In a large bowl, toss Brussels with oil. Mix cumin, salt cayenne and mango powder together then toss with sprouts. Spread on large baking tray. Bake for 15 minutes, carefully stirring them once after 6 minutes. the spices should be cooked and the sprouts slightly dry but not wilted. remove from the oven and set aside. Sour cream curry: In a medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium-high for 45 seconds. Add onion and sauté for 5 minutes, or until golden brown. Add garlic and sauté for 2 or 3 minutes, or until garlic is also golden brown. stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. stir in water and bring to a boil. reduce the heat to low and simmer for 5 minutes. to prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream mixture. stir well, then pour the sour cream mixture into the pot of curry. Using a whisk, mix well and simmer.

SPICY BRUSSELS SPROUT CHIPS

Steps:

• Place a rack in the top third of the oven and preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
• Mix olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make sauce.
• Trim the stems of the Brussels sprouts to release outermost leaves, about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in the bowl of sauce; toss with your fingers until all the leaves are evenly coated. Spread leaves on the baking sheet in a single layer.
• Roast leaves in the preheated oven until wilted and lightly browned, about 15 minutes. Transfer any crispy leaves to a serving plate and continue roasting, removing crispy leaves at 5-minute intervals, until all leaves are crispy, about 10 minutes more.

SPICY BRUSSELS SPROUTS AND CARROTS

Steps:

• In a small saucepan, combine the first three ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 tablespoon cooking liquid. , In a bowl, combine the mayonnaise, horseradish, onion, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot; toss to coat., Transfer to a greased 2-cup baking dish. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 11-13 minutes or until lightly browned. Sprinkle with parsley.

SPROUTS WITH SOUR CREAM

Steps:

• Add 1 in. of water and brussels sprouts to a saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender., Meanwhile, in another saucepan, saute onion in butter until tender. Stir in flour, brown sugar, salt and mustard until blended. Gradually stir in milk. Bring to a boil; boil for 1 minute. Reduce heat. Stir in sour cream; heat through., Drain the sprouts; place in a serving bowl. Top with sauce. Sprinkle with parsley.

SPICY BRUSSELS SPROUTS WITH SOUR CREAM CURRY

Steps:

• Sprouts: Preheat oven to 400 degrees. In a large bowl, toss sprouts with oil. In a smaller bowl, mix together cumin, slat, cayenne and mango powder. mix with sprouts and spread on large baking sheet. bake for 15 minutes, carefully stirring them once after 6 minutes. (The spices should be cooked and the Brussels sprouts slightly dry but not wilted.) Remove from the oven and set aside. Sour Cream Curry: Heat oil in a medium pot on medium high heat for 45 seconds. add onion and sauté for 5 minutes, or until golden brown. add garlic and sauté for 2 to 3 minutes, or until garlic is also golden brown. Stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. stir in water and bring to a boil. Reduce the heat to low and simmer for 5 minutes. to prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream mixture. Stir well, then pour the sour cream mixture into the pot of curry. Using a whisk, mix well and simmer, stirring constantly, for 5 minutes, or until the curry reaches a gentle boil. remove from the heat. Top baked sprouts with sour cream curry and serve immediately.