Pan-roasted Radish and Brussels Sprouts

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A big bunch of rainbow radish hop-skip-and-jumped into my shopping basket at the farmers market.

Rather than adding it raw to salads or cooking Indian-style Dal or Sambar, I went with a searing and pan-roasting them with Brussels sprouts.  Flavoring with Balsamic vinegar, mirin, and Braggs Liquid Aminos, and sautéing the radish greens along with the radishes and Brussels sprouts, seemed to make the dish all the more appealing.

Brussles Sprouts by themselves are relished in many ways at home, a few of which are shared in the Brussels Sprouts Fete post about four years ago. And, am sure this combo of radishes and Brussles sprouts can be cooked in any of those delicious methods.

With some Tabbouleh and pan-roasted sweet potato medallions, the roasted radish and Brussels sprouts rounded out a simple but filling weeknight meal.

The sweet potato medallions were roasted on a cast iron skillet with a touch of brown sugar for caramelization. 

Tabbouleh, a quick and simple salad,  tastes even better the next day. Just some chopped celery, carrots, purple cabbage, sweet onions, bell peppers, tomatoes, feta, walnuts, apples, cranberries, parsley tossed with softened bulgur. Of course, bulgur is high in carbs, complex carbs - but also high in fiber and low in fat, plus has a nice amount of protein. Being a low GI food, I like that it is easy to make and is good all round.

The dressing is just lime/lemon juice and olive oil, some salt to taste, plus a splash of orange zest for this tabbouleh.

I had a small lump of Jalapeño goat cheese and served small discs of it as garnish to add a bite to the roasted radish and Brussels sprouts.

Roasted Kalettes or Flower Sprouts

Kalettes (or Flower Sprouts) is a hybrid vegetable gaining popularity, so, naturally, I had to try it.  We love Kale as well as Brussels Sprouts at home, so, what's not to like about Kalettes which are a result of natural hybridization of the two.

I went with a simple roast kalette dish here. Toss the kalettes with a touch of olive oil, salt, black pepper, plus some sliced red onions. Roast in a 425°F oven for about 8 to 10 minutes.

Both the kids at home loved kalettes prepared this way, so I'll be making it often as a quick vegetable side.

Another way I like it is to saute some onions, garlic, tomatoes in olive oil, toss in the washed kalettes,  a splash of stock, a dash of Shawarma spice powder, cover and cook till wilted and a bit tender. Enjoy as is, or with naan or roti.

Balsamic Brussels Sprouts with Kale

This simple and quick-to-cook dish is a favorite side. Just a touch of salt, black pepper and balsamic vinegar, sautéed till done and served hot with lightly toasted artisan bread is a perfect meal on a nippy fall evening.


Ingredients
Kale, chopped
Brussels sprouts, halved if large, and par-cooked
a few cherry tomatoes (optional)
red onions, sliced thinly
black pepper, salt, balsamic vinegar as needed
1 Tbsp olive oil

To speed up the process on a weeknights, I cook the Brussels sprouts in the microwave; meanwhile, I chop the kale and onions and start sautéing them first in a hot pan with hot oil; then, when Brussels sprouts are done, simply drain and add them, cut side down, to the kale and onions, adjust balsamic vinegar and salt as desired and allow to brown.

Brussels Sprouts Fete

We had a bunch of Brussels Sprouts to cook up. After the usual slit-and-stuff or spicy-curry or kootu or sambar, or the few other ways I've cooked them, this time I decided to make a Brussels sprouts fete by cooking it three ways to showcase it and savor it.

For faster finish, I par-cooked the Brussels sprouts in the microwave and then finished them differently for a quick spread.

I. Brussels Sprouts Pan-fried with Black Sesame Seeds, Nigella Seeds, Poppy Seeds, Black Pepper and Coconut Spice Mix

Ingredients: Black Sesame Seeds et al. Spice Mix (Ellu-Molagu Podi), coconut oil, Curry leaves (optional, for garnish), red onions diced, salt to taste

Heat coconut oil in a pan, sauté the onions, add the par-cooked Brussels sprouts, some salt and some of the Black Sesame seeds et al. Spice Mix (adjust to taste).

Of course, any favorite spice mix would be good, I was leaning towards Ras al Hanout but have already shared that recipe here, so, went with the Black Sesame Seed et al. Mix instead.

The Black Sesame Seeds et al. Spice Mix (Ellu-Molagu Podi) can be made in advance and stored in an air-tight container in the fridge for about 3 months. I vary the spices a bit, change the proportions a bit each time I make it. It lends itself to a distinctive flavor for many pan-fried vegetables. On occasion, I heat coconut oil or gingelly oil in a pan, add the spice mix, some cooked rice, season with salt and enjoy the flavored rice as-is.

Ingredients
2 to 3 Tbsp dry grated coconut (unsweetened)
2 Tbsp black sesame seeds
2 Tbsp whole black pepper
1 tsp poppy seeds
1 tsp nigella seeds
1-inch piece of Indian Cinnamon bark

Toast the ingredients lightly till aromatic and grind to a smooth powder. Save in an air-tight container. Refrigerate in warm places (it can go rancid).

Nigella seeds is extensively used in Indian cooking. For this recipe, it can be left out.

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II. Brussels Sprouts with Asian Flavors

Ingredients: 1 tsp Kecap Manis, 1 tsp Sambal Oelek, 1 tsp Rice vinegar, 1 tsp sesame oil, 2 cups cooked brussel sprouts; 1 tsp toasted sesame seeds (for garnish).

Heat the sesame oil in a pan, add all the ingredients and toss to combine, garnish and serve warm.

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III. Brussels Sprouts and Manathakkali (Black Nightshade) Vatthal Kuzhambu

Vatthal Kuzhambu is a staple in many parts of South India. (One of my versions of Vatthal Kuzhambu recipe here).

The berries and leaves from Manathakkali (Black Nightshade) plant is also used widely in South India. The dried berries are primarily used to make Vatthal Kuzhambu and the leaves are used much like any other greens, say spinach or mustard greens.

Manathakkali Vatthal Kuzhambu is one of my mom's specialty. Here, I follow the recipe much like my Bittergourd Vatthal Kuzhambu, but add plenty of dried manathakkali berries and curry leaves and garlic cloves. Instead of bittergourd, I use Brussels sprouts.

I like Vatthal Kuzhambu with rice, but also enjoy dipping naan or roti in it and savoring the strong flavor.

Brussel Sprouts in Spicy Coconut Cream Sauce

Ages ago, as a grad student, I remember how surprised my dear friend was when I offered her home-made Brussels Sprouts Sambar for the first time in her life. Being used to Sambars and Brussels sprouts on their own, it was the combination that threw her off I think. She loved it. And so did I.

However, one of my favorite ways of enjoying Brussels sprouts is the slit-and-stuff and pan-cook method. Almost anything tastes good this way, even bitter gourd.

Here, the Brussels sprouts are cooked in a creamy sauce with coconut milk and Indian spices. As always, adjust spices to taste.

Ingredients
about 10-12 Brussels Sprouts, trimmed and halved
8 oz light coconut milk (more if preferred)
salt to taste
1 tsp brown sugar
1 Tbsp canola oil

½ tsp turmeric

for the spice mix:
3-4 dry red chilies, toasted and crushed
1 tsp toasted black sesame seed powder*
1 Tbsp black peppercorn, crushed
1 Tbsp coriander powder
1 Tbsp cumin powder

(* Just toast some black sesame seeds, powder it and store it in an airtight container)

Preparation

1. Heat oil in a pan, a add the Brussels sprouts, turmeric, some salt, sauté a bit
2. Add the spices, a cup of water, cover and allow to cook for a few minutes till soft but not mushy
3. Stir in the coconut milk and brown sugar, adjust flavors to taste, simmer a little longer; off-heat garnish with cilantro and spring onions

Spicy Sautéed Brussel Sprouts

Among the few ways in which we like to have Brussel Sprouts, this spicy pan fried or sautéed is a simple favorite. Another being slit and stuffed like eggplant.

We had a big stalk/bunch of Brussel Sprouts from the farm, so this turned out a simple side for a weekend dinner, featuring plain Basmati rice and Keerai masiyal.

The spice powder varies depending on my mood. But, I had enough Ras Al Hanout from a batch I had made, and this seemed a perfect way to use it up.

Ingredients
4-5 cups fresh brussel sprouts halved or quartered into wedges, depending on size
2-3 Tablespoon Ras Al Hanout
1-2 teaspoon red pepper flakes
salt to taste
2 Tbsp canola oil
water as needed

Preparation

1. Heat oil in a pan, add the brussel sprouts, salt, sauté till coated, add a little water, cover and allow to steam a bit if the brussel sprouts are large
2. Add the Ras Al Hanout, turn up the heat a bit and pan fry for about 3-5 minutes to desired doneness

brussel sprouts curry

Late Summer, early Fall, I like to get large fresh bunches of Brussels sprouts from nearby farms and try to figure how-many-ways-can-i-cook-it-and-still-like-it, sort of like the Iron Chef show.

This recipe works fine with frozen baby b. sprouts as well. It is very similar to stuffed eggplant dish, except the masala paste used for stuffing is a little different here. Of course, any favorite stuffing can be used instead of the one I am listing below.

The fun part for me usually is the prep-work where I get to slit the b.sprouts and stuff them... rest is just letting it cook on medium heat with enough moisture till tender and done.

Ingredients

masala paste: 2 Tbsp coriander powder 1 Tbsp cumin powder 1 tsp cayenne pepper powder 1 tsp brown sugar 3 Tbsp canola oil

other: 1 medium onion, sliced fine cilantro for garnish ½ can of diced tomatoes with chipotle (or, 1 medium tomato diced finely) 2-3 cloves of garlic, sliced (optional) some slices of pickled jalapenos and carrots (optional) 1 pkt frozen Brussels sprouts (or fresh if available) salt to taste

Preparation

1. Masala Paste: combine the coriander, cumin, cayenne powders and brown sugar, with 1-2 Tbsp of oil, stir well to form a masala paste, set aside
2. if using frozen b.sprouts, thaw them, either in a microwave or with hot water
3. slit the brussel sprouts and stuff them with a little of the masala paste
4. heat oil in a pan, saute the onions and garlic; add the brussel sprouts, tomatoes, some salt, and any remaining masala paste, a few Tbsp water, stir well, cover and cook on low heat till cooked through and flavors meld
5. garnish with cilantro, serve warm with roti or paratha, or even basmati rice
   

This recipe is for a dry curry; but, add more tomatoes and water, adjust flavors to make a gravy of sorts as in baby eggplant curry recipe.