Pan-Roasted Brussels Sprouts

Tossed with Crunchy Peanuts

To bring crisp, bright, and healthy flavors to any meal, I like to serve these delicious pan-roasted Brussels sprouts.

Although Brussels sprouts are not indigenous to India, I’ve paired them with the flavors of garlic, ginger, and mustard seeds to create a perfect example of Indian-American cuisine. Tossed with peanuts, these forest green pearls make for a beautiful presentation. I suggest taking the pan straight to the table while it’s still sizzling (for some Bollywood drama).

Serve with:
Homestyle Chicken Curry
Mango Cheesecake
(recipes in the book!)

Serves 4

1½ pounds Brussels sprouts
2 tablespoons canola oil, divided
1 teaspoon black mustard seeds
1 medium red onion, finely chopped
1/2 tablespoon minced garlic
1/2 tablespoon minced or grated ginger
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon ground turmeric
1/4 cup chopped peanuts
Lemon, to taste

  1. Wash the Brussels sprouts and remove any outer layers that are wilted. Trim the stems and cut in half lengthwise.
  2. Heat 1 tablespoon of the oil in a very wide sauté pan or cast-iron skillet over medium-high heat. Place the Brussels sprouts, cut side down, in the pan in a single layer (you may need to do this in two batches). Cook, without moving, until the cut sides get a nice, dark brown char on them, about 5 minutes. Remove to a dish.
  3. Heat the remaining 1 tablespoon oil in the same pan. Once the oil is shimmering hot, add the mustard seeds. As soon as the seeds begin to pop, add the onion and cook, stirring, for about 2 minutes.
  4. Add the garlic and ginger, decrease the heat to medium, and cook, stirring, for another minute. Then add the cumin, salt, cayenne, and turmeric and allow the spices to bloom for about 30 seconds.
  5. Return the Brussels sprouts to the pan and sprinkle with the peanuts. Toss gently to coat the sprouts well with the onion and spices. Cover and simmer for 3 minutes, just until the sprouts have reached the desired tenderness.
  6. Adjust the seasonings. Finish with a squeeze of lemon, if desired.

Reprinted from Bollywood Kitchen: Home-Cooked Indian Meals Paired with Unforgettable Bollywood Films by Sri Rao (Houghton Mifflin Harcourt, 2017).

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