Brussels Sprouts

Festivals here in USA are so much more different from what we are used to back home. Back home, festival means, the markets are full, fruits, vegetable and flower vendors do a brisk business at least till midday of the festival and many markets are open on the the day of festival. In fact during Deepavali and Dasara, shops are deliberately kept open for the sake of poojas. But here, festival i.e. Christmas means, everything including Dunkin Donuts is closed. Me and honey we went for a drive to check out if there will be any visible celebrations on the streets. To our surprise streets were deserted, malls were deserted, cinemas closed. We were wondering what happened to our bustling town. Where did all the residents disappear? It was a sight straight out of scary movies. (Reminds me of the movie 'I am Legend')
We were thinking of having our lunch at the Indian restaurant on Christmas day but that was not to be the case. Our beloved restaurant was also closed. So I had to dish up some thing very very fast. So did I!!
Here is one side dish that we had that day. We fast, very easy and very tasty as well. I am planning to make it regularly hence forth.

Brussel Sprout

You will need,

Brussels Sprouts 10 cut into halves
Extra virgin olive oil 1 tbsp
Chilly Flakes a generous pinch
Salt to taste

  • Heat the oil in a wide skillet.
  • When the oil is warm, lay the halved Brussels sprouts cut side down in a single layer.
  • Sprinkle salt and let it caramelize, that is about 8-10 minutes.
  • Once it starts to turn brown, flip over, sprinkle the chilly flakes and again cook for a few minutes.
  • The ones I used were very tender and were actually cooked with in 15-17 minutes. So keep a close eye on these. They are done in a zippy.


Savi-Ruchi said...

what vegetable is this? I have not seen it here in Singapore..

Unknown said...

this is very new to me I never seen this vegetable but looks intresting If possible can you show the vegetable pic.
Happy new year to you and your family

Lakshmi said...

Happy New Year to you and your family. Enjoi maadi

Kannada Cuisine said...

Dear Sushma and Rekha,

I will post details on the vegetable the next time I buy them!

Kannada Cuisine said...
This comment has been removed by the author.
Koundinya said...

I never liked brussel sprouts till I tried this dish called "Crispy Brussel Afelia " at this Washington, DC restaurant called -- Zaytinya. (see the Vegetarian Mezze section of the menu at:

My version:
Saute half pieces of brussel sprouts in olive oil seasoned with crushed coriander seeds and dried cranberries (if you cant get berberries as the original recipe suggests). Serve with a fine blend of yoghurt/curd, finely chopped garlic, olive oil, salt and a pinch of black pepper. The coriander seeds lend such an Indian touch that, though several ingredients are not typical of Indian cuisine, I could swear the dish is Indian if I didnt know its source. Can you imagine one ingredient which will overwhlemingly say this dish is Indian? (though in reality its not)

BTW any dish you are using Brussel Sprouts in ... dont saute it too much. It starts emanating a sulfurous smell thats not pleasant at all to say the least.


Suman said...

Sulphur is not good for your breath and teeth!!!! So avoid this vegetable