Best 4 Brussels Sprouts Flash Curried Recipes
**Welcome to a culinary journey that celebrates the humble Brussels sprout, transformed into a delightful dish with a unique blend of flavors and textures.**
In this article, we present two enticing recipes that showcase the versatility of Brussels sprouts. The first recipe, "Flash-Curried Brussels Sprouts with Coconut and Lime," takes you on a vibrant adventure with a harmonious balance of spices, coconut milk, and zesty lime. Get ready to tantalize your taste buds with a symphony of flavors in every bite.
The second recipe, "Brussels Sprouts with Bacon and Balsamic Glaze," offers a classic combination that never fails to impress. Crispy bacon pairs perfectly with roasted Brussels sprouts, while a balsamic glaze adds a touch of sweetness and richness. This recipe is a perfect side dish for any occasion, sure to leave your guests asking for seconds.
Both recipes are easy to follow and can be tailored to your preferences. Whether you prefer a vegan version or want to add a bit of heat with chili flakes, these recipes provide a flexible canvas for culinary creativity. So, gather your ingredients, put on your apron, and let's embark on this delicious exploration of Brussels sprouts!
BRUSSELS SPROUTS CURRY | BRUSSELS SPROUTS MASALA
This Indian style stir fried brussels sprouts is super quick to make, tastes good and is healthy. Serve as a side in a meal.
Provided by Swasthi
Categories Main
Time 25m
Number Of Ingredients 15
Steps:
- Wash and remove any yellow leaves over the brussels sprouts. Cut them to 2 and slightly remove the core towards the top.
- Heat oil and saute garlic and cumin.
- When the garlic begins to smell good, add onions and saute until lightly golden.
- Add tomatoes, turmeric and salt. Saute for a minute.
- Cook covered until the tomatoes turn mushy.
- Add chili powder, coriander powder, fennel powder and green chili. Saute until the masala smells good.
- Add brussel sprouts and green peas.
- Saute on a medium heat for 2 to 3 mins.
- Cover and cook just for another 2 mins.
- Open the lid and check if cooked till al dente. Also check the salt.
- Saute on a high flame for another 2 mins or until cooked al dente.
- Add coriander leaves and switch off the stove.
- Squeeze in the lemon juice. Mix and serve.
Nutrition Facts : Calories 141 kcal, Carbohydrate 16 g, Protein 4 g, Fat 7 g, Sodium 76 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
CHARLIE'S SWEET ISLAND BRUSSELS SPROUTS
A sweet yet mildly spicy Caribbean rendition of an old vegetable staple makes what sometimes is a bitter-tasting veggie, liked by few, into an exciting side dish. After snowblowing a traditional Michigan winter evening, Charlie yearned for the island taste. He blended this up and it was requested again three nights in a row.
Provided by jennifer-cita
Categories Side Dish Vegetables Brussels Sprouts
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter with olive oil in a large skillet over medium heat. Stir in Brussels sprouts, garlic powder, jerk seasoning, curry powder, and brown sugar. Cook and stir the Brussels sprouts, tossing them in the butter and seasonings, until tender, 5 to 10 minutes.
Nutrition Facts : Calories 191.2 calories, Carbohydrate 17.7 g, Cholesterol 20.3 mg, Fat 12.8 g, Fiber 6.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 313.8 mg, Sugar 6.1 g
CURRIED BRUSSELS SPROUTS
This recipe was an experiment that really worked. It's our new favorite brussels sprouts preparation. The secret is to caramelize the brussels sprouts. The Indian spices give the sprouts a nice zing. But it's not too spicy hot. I use Chhaya's All Purpose Curry Powder, but you could use any South Indian spice mixture. Chhayas' mix consists of roasted and ground corriander, chili and channa dal.
Provided by alvinakatz
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions in oil until transparent.
- Add brussels sprouts and cook on medium heat until starting to brown, but aren't charred.
- Add salt and the all-purpose curry powder.
- Add water, cover, and steam until water is absorbed and the sprouts are brown, soft, and creamy.
- Heat 1/4 teaspoon oil in a small pan.
- When hot, add the mustard seeds.
- When they start to pop or turn grey, add the urad dal. Cook until dal is light brown. (You can omit the urad dal if you don't have any handy.).
- Pour "sputtered" ingredients into the sprouts.
- Add squeezed lemon juice and stir and serve.
Nutrition Facts : Calories 82.5, Fat 4.4, SaturatedFat 0.6, Sodium 243.9, Carbohydrate 10.7, Fiber 4, Sugar 2.3, Protein 3.3
BRUSSELS SPROUTS, FLASH CURRIED
Sprouts are sort of flash fried, or stir-fried, or pan-seared, then flavored with curry. I can get the family to eat sprouts this way, and only this way. You can make it with fresh sprouts, too, but I haven't ever done so.
Provided by fluffernutter
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil in an iron skillet or wok or other heavy-bottom saute pan or Dutch oven until very hot but not smoking.
- Add the sprouts and sear them, stirring often, until they are sort of flash-fried. If they dry out and seem ready to burn, add a couple of tablespoons of water.
- Add the salt and test a sprout for doneness.
- Stir in the curry powder and cook 5 minutes longer.
Tips:
- Choose firm and brightly colored Brussels sprouts: Avoid any sprouts with yellowing or wilted leaves.
- Trim the Brussels sprouts properly: Cut off the bottom stem and remove any loose or discolored outer leaves.
- Use a sharp knife for slicing: This will help to prevent the sprouts from becoming mushy.
- Don't overcrowd the pan: Cook the sprouts in a single layer to ensure they brown evenly.
- Shake the pan frequently: This will help to prevent the sprouts from sticking and burning.
- Add the curry powder and coconut milk at the end of cooking: This will help to preserve their flavor and prevent them from becoming bitter.
- Serve immediately: Brussels sprouts are best served hot and crispy.
Conclusion:
This recipe for Flash-Curried Brussels Sprouts is a quick and easy way to enjoy this healthy vegetable. The curry powder and coconut milk add a delicious flavor that is sure to please everyone at the table. Serve this dish as a side or main course, and enjoy!
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