Roasted Brussel Sprouts with Apples

Brussel Sprouts - 10
Granny Smith Apple - 1, chopped
Walnut halves - a handful
Olive Oil
Salt
Pepper
Garlic - 3 cloves (optional)

Preheat oven to 400F. Cut off the thick stems of the brussel sprouts and cut them into half.

Mix the brussel sprouts with olive oil, salt and pepper. (For more flavor, garlic infused olive oil can be used). Place the brussel sprouts on a sheet pan and roast for around 40 minutes till they are crispy and brown on the outside and tender on the inside. Turn the sprouts once or twice so that they roast evenly.

Toast the walnut halves in a skillet for a few minutes. Mix the chopped apple, roasted brussel sprouts and walnuts together and serve.

Brussel Sprouts with Chana Dal and Coconut

Adapted from http://spiceandcurry.blogspot.com/2010/11/narkol-diye-brussel-sprouts-spicy.html

Brussel Sprouts - 1/2 lb (half bag)
Oil - 1 tbsp
Chana Dal - 1/4 cup, soak for an hour
Mustard Seeds / Panch Phoron - 1/4 tsp
Dried shredded coconut - 2 tbsp
Turmeric - a pinch
Dried Whole Red Chilli - 2
Red Chilli powder - 1/2 tsp
Salt
Sugar

Black Pepper Powder - 1/4 tsp (optional)

Wash the brussel sprouts and remove the outer leaves. Cut off the tough bottom stem and chop the sprouts finely lengthwise.

Heat oil in a pan. Add the mustard seeds / panch phoron and the dried whole chilli. Then add the coconut and saute till the coconut begins to get brown.

Immediately add the chopped brussel sprouts, soaked chana dal and the rest of the spices. Mix well and cover and cook on medium low flame for around 15 minutes. In between remove the cover and stir so that the vegetable doesnt stick to the bottom of the pan.

When the brussel sprouts look a bit shrinked, sprinkle some fresh ground black pepper and remove from flame. Serve with brown rice and dal.

Brussel Sprouts Stir Fry

Adapted from http://superyummyrecipes.blogspot.com/2010/08/brussel-sprouts-curry.html

Brussel Sprouts - 1/2 lb, around 12, wash and remove the hard bottom and outer leaves and cut in quarters  lengthwise

Olive Oil - 1 tbsp
Cumin Seeds - 1/4 tsp
Asafoetida / Hing - a pinch
Onion - 1/2, chopped
Ginger - 1 tsp (grated)
Tomato - 1, small,  chopped
Roasted coriander Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Sugar - a pinch
Salt



Heat 1/2 tbsp oil in a pan. Saute the brussel sprouts till light brown. Remove and keep aside.

Add the remaining oil to the pan and temper with cumin seeds and hing. Add onion and ginger  and cook till the onion becomes soft. Add chopped tomato, salt, sugar and the rest of the spices and cook till oil leaves the sides of the pan.

Add the brussel sprouts and mix well with the masala. Sprinkle a little water, stir in between  and cook for around 10 minutes till the sprouts are tender.