Tuesday, September 20, 2016

Oven Roasted Spicy Brussels Sprouts

Brussels Sprouts — a vegetable everyone loves to hate.
Eaten raw, it has a bitter taste that puts off many. And if boiled, it becomes mushy and has a smell that rivals rotten egg and is universally hated. So much so that it is called BS in short! However, there is a way to make this vegetable taste good. Really, there is. But before we get to that let us take a grammar lesson. (It is never any other way with me, isn’t it?)
Why are Brussels sprouts spelled with a capital B, instead of just brussels sprouts? Because the modern version of the vegetable is said to have been grown mainly in Belgium and its capital Brussels got its name attached to the name of the vegetable. Therefore, it is always spelled with a capital B, at least by those who are conscious of their grammar.
Although from the family of cabbage, BS are actually bud like formations on a central stalk and hence are called sprouts denoting small growth. They contain high levels of vitamins A and C, folic acid and dietary fiber, and can help protect against colon and stomach cancer. Would you believe there are more than 100 types of BS and that they are all equally hated! :)
Now to the recipe. The best way to cook these little devils is to slow roast them in an oven. But a twirl in olive oil, add a dash of salt and pepper and roast, simply doesn’t cut it. We need to spice it up a bit to make it tastier. And what do we need for that?
  • Brussels sprouts (obviously you need it, duh!). Trim the base, cut into two halves, wash and dry them.
  • Olive oil (be generous)
  • Salt
  • Pepper
  • Sriracha Sauce or better, Sambal Oelek
  • Thick yoghurt
  • Garlic Powder
  • A dash of turmeric powder
I dont measure my ingredients but estimate them and just add. So you need figure out the amount of the powders needed, based your own experience and taste palette.
Step 1 — Mix all of the ingredients other than the BS, in a large bowl. Once they are mixed well and form a paste, add the cut BS pieces and mix them into the paste. I suggest using your hand to mix them and get the marinade into the folds of the sprouts. Let it marinate for at least 30 minutes. You are allowed to pull a couple of leaves and eat when the sprouts are marinating. Go ahead, try.
Step 2 — Line a baking tray with foil, spray some oil on it to prevent sticking and arrange the sprouts in rows, cut side down. Extra marinade can be poured over the sprouts.
Step 3 — Pre heat the oven to 400 degrees F and roast the sprouts for 20 minutes.
Step 4 — Turn over the sprouts so that they will evenly cook and roast them for a further 20 minutes.
Step 5 — The sprouts taste best when the outside is crispy and the inside is well roasted. So broil them for about 5 minutes. The aroma of the slightly burnt sprouts is divine. It is a wonder that the same sprouts smell so bad when boiled. Once you have the outside crispy, it is time to take them out of the oven. Serve and consume right away.
I wanted more spice and so served myself the sprouts topped up with some homemade spiced coconut powder (Thenkai Milagai Podi). You can try your own mods.
Bon Appetit for a plateful of BS!
PS — For those friends of mine who are into Paleo Diet, this is sure paleo friendly!