Earlier in the season, we got a big harvest of brussels sprouts. We expected some slim pickings towards fall. All our other veggies have died down.
Right now our veggie garden is just an intertwined mass of branches and foliage.
Last weekend, amidst the tangle, we found FOUR branches of brussels sprouts, in various sizes, waiting to be picked. There were simply hundreds of them hiding in the thicket. It’s like winning a lottery from Mother Nature.
We cooked them three ways.
BRUSSELS SPROUTS, INDIAN STYLE
Rose Matta rice, Brussels Sprouts Kootu, mini papads and fried yogurt chilli
What do you do when confronted with an unfamiliar veggie?
In our kitchen, one of two things happen to it. Often, it lands up on pizza. We’ve never met a pizza we didn’t like.
However, if it’s smelly or something that even pizza cannot redeem, it gets smothered by spices and lentils in a kootu. Kootu is a catchall recipe from south India. There is nothing that kootu cannot transform into deliciousness, except radish. That one’s a lost cause. Kootu is basically lentils, some spices and the veggie.
We used a mixture of brussels sprouts and the tender top leaves of the plant.
Our standard kootu recipe HERE.
BRUSSELS SPROUTS, CHINESE STYLE
For 2 cups brussels sprouts:
If they are tiny, leave them whole, else chop them into halves. Put them in a bowl with some soy sauce, salt, 1/2 tsp grated ginger, 1 tsp chilli garlic sauce (we use the sweet variety), and 3 tablespoons Chinese rice wine or vermouth. Mix, cover and cook for 3 to 4 minutes. Check if the veggies are fork tender. Drizzle with a tsp. of dark sesame oil. Grind some black pepper over the veggies.
Toast 2 tablespoons white sesame seeds on a plate in the microwave for 30 to 40 seconds. Sprinkle on the brussels sprouts.
We’re sending Brussels Sprouts, Chinese Style for dear Srivalli‘s Microwave Easy Cooking Event @ Cooking 4 All Seasons, where the current theme is Side Dishes.
BRUSSELS SPROUTS, OUR FAVOURITE STYLE
This is a lazy and very tasty way to prepare brussels sprouts.
Preheat the oven to 400 F. Wash the veggies and pat them dry. Keep the tiny brussels sprouts whole, cut the big ones in half. Take an unlined baking sheet (preferably NOT non-stick) and put 2 tablespoons extra virgin olive on it. Add salt, cayenne, whatever spices you like. We usually just add salt.
Put the brussels sprouts on the tray and mix them around very gently with a spoon so that they get coated with the oil and spices. Bake until they start to caramelise and crispen on the outside. This takes 30 minutes or more depending on size and quantity. Add more salt if you need to in the end. Mrs. Dash salt-free lemon pepper seasoning works very well too.