Monday, November 24, 2014

Roasted Brussels Sprouts with Cumin and Chilies


 It's Thanksgiving week so I'm going to give you a few more ideas to complete your meal.  This is a wonderful Roasted Brussels Sprouts dish that has some spice from the chiles and some great flavor from the cumin.    

I decided to top off the dish with some jewel like pomegranate seeds to really make the dish pop and look extra festive.  This dish is also perfect for the holiday season with all the green and red going on in it.

It's a really easy dish to pull together, but does take a few minutes to prep since the first step requires that you take the time to roast the Brussels Sprouts.  The second step is to simply saute the sprouts with the onions, chilies and cumin to complete the dish.

So if you're looking for a festive and different way to serve Brussels Sprouts this year, think about this fun dish. It's sure to make anyone's table sparkle.

Roasted Brussels Sprouts with Cumin and Chilies

by Curry and Comfort
Prep Time: 40
Cook Time: 15
  • 2lbs Brussels Sprouts
  • 1 large onion chopped
  • 2-3 chilies (any heat level) sliced
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • red chili flakes to taste
  • salt to taste
  • 1/2 tsp garlic powder
  • oil as needed in both steps
  • 1/3 cup fresh pomegranate seeds
1. Clean Brussels Sprouts by cutting off the end and slicing in half. Place on a roasting pan and season with salt and black pepper. Pour 2-3 tsp canola oil on sprouts and bake in a 425 degree oven for about 30 minutes to roast. Toss sprouts half way through cooking to roast evenly.
2. In a large pan season chopped onion and chilies with a little salt and saute for 3-4 minutes.
3. Next add cumin, turmeric, red chili flakes and garlic powder. Saute for another 2-3 minutes.
4. Add roasted Brussels Sprouts and toss with onion and chilies. Cook for 2-3 minutes. Taste for salt and seasoning.
5. Place in bowl or platter and scatter pomegranate seeds.
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