Best Oven Baked Spicy Brussels Sprouts With Sour Cream Curry Recipes

BRUSSELS SPROUTS CURRY | BRUSSELS SPROUTS MASALA

Steps:

• Wash and remove any yellow leaves over the brussels sprouts. Cut them to 2 and slightly remove the core towards the top.
• Heat oil and saute garlic and cumin.
• When the garlic begins to smell good, add onions and saute until lightly golden.
• Add tomatoes, turmeric and salt. Saute for a minute.
• Cook covered until the tomatoes turn mushy.
• Add chili powder, coriander powder, fennel powder and green chili. Saute until the masala smells good.
• Add brussel sprouts and green peas.
• Saute on a medium heat for 2 to 3 mins.
• Cover and cook just for another 2 mins.
• Open the lid and check if cooked till al dente. Also check the salt.
• Saute on a high flame for another 2 mins or until cooked al dente.
• Add coriander leaves and switch off the stove.
• Squeeze in the lemon juice. Mix and serve.

SPICY BRUSSELS SPROUTS

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
• Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
• Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
• Roast for 25 minutes until very browned and tender (don't stir!).
• While the sprouts are roasting, whisk together the balsamic vinegar, honey or maple syrup, and 1 teaspoon hot sauce. When the sprouts are done, pour over the mixture and toss to combine. Then generously drizzle with more hot sauce to taste. Serve immediately.

SPICY PARMESAN BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the olive oil, balsamic glaze, crushed red pepper, garlic and salt and black pepper to taste.
• Divide the Brussels sprouts and Fresno chiles between 2 sheet pans. Pour over the olive oil mixture and toss so the sprouts are thoroughly coated. Roast until crispy and caramelized, 25 to 30 minutes. Toss with the Parmesan before serving.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
• Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

BRUSSELS SPROUTS WITH SOUR CREAM SAUCE

Steps:

• Cook sprouts according to package directions and drain.
• In saucepan, saute onion in margarine about 4 minutes.
• Stir in flour, brown sugar, mustard and salt and pepper, mixing well.
• Gradually add milk, stirring constantly.
• Bring mixture to a boil; then simmer for 2 minutes.
• Reduce heat and add sour cream; just enough to heat through.
• Pour sprouts in serving dish and cover with cream sauce.

OVEN BAKED SPICY BRUSSELS SPROUTS WITH SOUR CREAM CURRY

Steps:

• Brussels: Preheat oven to 400 degrees. On a large baking tray, toss Brussels with cumin, salt, cayenne, mango powder and oil. Bake for 15 minutes, carefully stirring them once after 6 minutes. Remove from oven and set aside. Sour cream curry Ina medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium high for 45 seconds. add onion and sauté for 5 minutes, or until golden brown. add garlic and sauté for 2 or 3 minutes, or until garlic is also golden brown. stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek sees and sauté for 5 minutes, or until oil glistens on top. stir in water and bring to a boil. Reduce the heat to low and simmer for 5 minutes