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.


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.


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.


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.

Previously posted
Brussels Sprouts with Lemon Mustard Sauce
Brussels Sprouts Leaves Haak

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  1. musy says:

    I agree, baked brussels sprouts are easiest and best :)

  2. Kalyn says:

    What a find. It’s fun seeing how inventive you are in using them. My garden is a mess of dead plants now, with quite a few tomatoes laying on the ground that were not there when I quit paying attention. I am terrible at cleaning up the garden in the fall and every spring I pay the price for it!

  3. Priya says:

    I have been trying to use brussel sprouts in a recipe but have never gotten around to buying them. Will surely get a few the next time I go to the store to try out these recipes. I have been experimenting like crazy these days :)

  4. Marta says:

    Such a wonderful collection! All of them look really good. I’m very curious about the Kootu. I don’t think I ever had it in any Indian restaurant I’ve been to, and it would be really nice to try it!
    Thanks a lot for participating to the event, and with such a great contribution :)

    kootu is one of those dishes that you will only find in homes ! very rarely will you find it in restaurants. actually i haven’t seen it in the US. –jai

  5. shanti says:

    hi i liked ur presentation….ur pics r too good

  6. Srivalli says:

    Thanks for the lovely entry..I almost expected Bee to send in her favorite chocolate side dish she likes. :) ..anyway will expect them for the chocolate theme..:angel:

    brussels look lovely..as usual your pictures and presentation fantastic..:horn:..great going.. :bow:

  7. sra says:

    love the look of that baked dish. tell me, does kootu mask the taste of the sprouts or do the sprouts affect the kootu?

    the kootu masks everything.

  8. Rachna says:

    aww love this khazana of brussels sprouts recipes… and as always the pics….all rock :yes:

  9. Kaykat says:

    Love this post! A lot!

    I’ve cooked the koottu and the baked sprouts before, but never tried out any chinese flavors with brussel sprouts – sounds truly delightful :)

  10. Nirmala says:

    hmm…nice. the baked ones looks the best!

  11. Happy Cook says:

    I have to be honest i am not at all a brussels sprouts fan. Last time when i went to a Iperes ( a town in Belgium) we had to pass a village and in few of the fields they had this full bunch of brussels sprouts plants and they were beautiful to see and i was saying to my husband opity i don’t have the camera with me other wise i would have stopped the car and took few snaps.
    But i

  12. Meeta says:

    WOW! I do love brussel sprouts and I really like that Indian style one. I will admit I have never had an Indian version of brussel sprouts before! You rock!

  13. Asha says:

    I love the them too, like mini me cabbages!:D
    I just make Indian style stir fry,simple and tasty. Love the photos!:)

  14. [...] jai bee created an interesting post today on Brussels Sprouts – Three Ways.Here’s a short outline:baked, Brussels Sprout, Brussels Sprout Leaf, Chinese, food, Ginger, Indian, kootu, Lentils, RECIPES, Sesame Seeds, Tamil. [...]

  15. richa says:

    wow that’s rose matta rice, thot it was churmure :D

  16. rina says:

    I’ll go with the 3rd one. Easy and tasty. Though I will want to try the indian version.I love the presentation of the chinese version. Thanx for the healthy treat and write up.

  17. kribha says:

    Got some brussel sprouts in my fridge. will try the indian style. Everything looks good. Thanks for sharing.

  18. Vee says:


    The Kootu approach looks promising, will have to try them with the ones in my fridge.

    A few days ago, the food section of either NYTimes or Washington Post had a smashing roasted Brussel Sprouts recipe. I am right now in love with Brussel Sprouts. :D

  19. grihini says:

    i havent tried these ones… but the pics sure make me feel yum@!

  20. Manasi says:

    Loos great! have never tried B.sprouts.. time i gave it a whirl!!

  21. TBC says:

    Brussels sprouts in a thoran is good too(if cooked properly) :)

  22. I like the baked version the best :-)
    A very Happy Diwali to u Bee and jai :-)

  23. Jeanne says:

    I’ve never baked Brussels sprouts, but I do them in a similar way on the stovetop. Cut in half & placed in the pan, cut side down, in a little olive oil, sprinkled with salt and left to fry until the cut side starts to caramelise. Then I give them a good stir and add a little hot water, just so they can soften in the steam. When the water has all boiled off, they should be ready. Mmmm. Stunnimg photos, btw :)

  24. Hima says:

    I did not try brussels sprouts previously. Those tiny cabbage like ones tempt me to buy some and cook, but my hubby behind me scares me saying that they smell pretty odd. This time I think I should dare, cook some and see how smelly they are.

  25. Andrea says:

    You have quite a find there! I wish that I had found some little surprises while taking down the dead leaves and stems in my garden, but alas, not this year.

    I grew up with the boiled-until-they-were-dead kind of brussel sprouts, which would turn anyone off :bruised:, but I must say you have some interesting variations here that I will definitely try! Thanks for a great entry for Grow Your Own #4!

  26. swaroopa says:

    gr8 recipes!! i love brussel sprous. thanx for sharing

  27. Madhu says:

    Bee, all the three dishes is delicious. I recently started using these veggies, like it very much. Roasting in oven is such a nice idea. thanks.

  28. sagari says:

    lovely photograps and brussel sprouts looks yummy and healthy

  29. Sivani says:

    I love brussel sprouts – my husband hates them. The only way I have found to feed them to him (and here you want to close your ears because there are so many no-nos I committed): :notlisten
    I was making gobi manchurian, and ended with more dipping batter after the florets were gone. So I quickly defrosted some frozen brussel sprouts (not all of us can grow our own) in cold water, and dipped those in the batter and fried them up (shock, horror):no:

    Can you believe he actually asked for more?

    BTW, thank you again for the link to Trupti’s recipe. I made the chana-bateta nu shaak and we loved it – and of course I blogged about it :embarrass

  30. Chandrika says:

    Beautiful photos… In particular I like the chinese style sprouts and the baked ones :)

  31. VegeYum says:

    Such amazing photos! A great post and very evocative. Don’t Brussel sprouts look amazing on the stalk.

  32. shivapriya says:

    Happy Diwali Guys,
    I make stir fry Indian style. They taste really good. I should try to bake them sometime.

  33. Janani says:

    The third way is the best way! Just tried it this morning..yumm!

    Thanks Guys

    glad you liked it, janani. – b.

  34. Janani says:

    oh the de-brussels sprouted veins look like they belong in a mini-elephant graveyard from lion king:)

  35. Just curious, for I’ve never seen one. Does Brussels sprouts come from trees or shrubs? Must be delicious, well any green vegetable is delicious for me. Thanks.

  36. meghna says:

    thanx ,was looking 4 some easy,yummy n nutritious brussel sprouts recipe,think this fits exactly…great work!

  37. veena says:

    What a great blog ..No words to say ..simply superb ….great pictures ….great work ..

  38. Anyk says:

    So good to come across these recipes! As I come from Belgium I grew up with Brussels sprouts, anthough I must admit at that time I absolutely hated the green buggers. My mum managed to cook them into a horrible green soggy mess. For years I did not touch them until one day a friend invited me to dinner and served … sprouts. And she had me hooked for life! I am now an addict with a blog on … Brussels Sprouts :-) So thank you for adding these recipes. They are delicious!

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