Tasty, vegan recipe for brussels sprouts roasted in a pan with Indian spices and chickpea flour
The other day, in the middle of a busy work-from-home snow day, I made up a plate of food for Jay, with some methi dal, rice, chapati, and these Pan-Roasted Brussels Sprouts.
Mealtimes are always a little suspenseful around the little fusspot, but like I've told you before, dal and rice are always a safe bet and I was pretty confident he'd eat it up. All except the Brussels sprouts, a vegetable he's only had once before since he came home to us, and that time was memorable for all the wrong reasons.
So imagine my surprise when I walked in to check on him just five minutes later and found they were the first thing to have disappeared from his plate. Even as I looked around suspiciously, wondering if they'd found their way down the garbage disposal, he asked for-- and polished off-- a second serving right before my eyes. And then he declared: "I love this vegetable."
I couldn't help show off with that little true story to convince you that these Pan-Roasted Brussels Sprouts are, in a single word, awesome. The pan roasting makes them lightly golden and perfectly al dente, and the chickpea dumplings give them a clean, healthy deliciousness that other famous Brussels sprouts partner-- bacon -- just cannot match.
My favorite way to eat Brussels sprouts are these air fryer Brussels sprouts or these roasted Brussels sprouts made in the oven, and they are both really awesome. This pan-roasted sprouts recipe is just as delicious, and differently so. Try it the next time you get some fresh, green, sprouts at the market. You'll be back for more too.
More Brussels sprouts recipes
Pan-Roasted Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts halved, or if very large, quartered
- 1 medium onion, thinly sliced, then cut through the middle so you have quarter-moons.
- 5 cloves garlic, minced
- 2 teaspoon vegetable oil
- 1 teaspoon mustard seeds
- ½ cup chickpea flour
- ½ teaspoon cayenne pepper
- ¼ teaspoon turmeric
- ½ teaspoon cumin seeds (crushed)
- Salt to taste
Instructions
- Heat the oil in a wide saucepan or wok. Add the mustard seeds and, when they sputter, add the onions and garlic.
- Sprinkle on some salt and saute, stirring frequently, until the onions are translucent, about three to four minutes.
- Add the brussels sprouts and stir to mix. Turn the heat to low. If you have a heavy lid with a diameter slightly smaller than that of the saucepan, use it to cover the sprouts while at the same time pressing down on them. Otherwise, just cover the saucepan and let the sprouts cook. Stir every three or four minutes to make sure they are roasting evenly.
- When the sprouts are lightly golden brown and almost al dente, tender but with a pleasant bite, mix the besan flour in a small bowl with ¾ cup of water, cayenne, turmeric, cumin and salt.
- Pour into the brussels sprouts. The besan will start firming up as it heats. Scrape with a spatula, the way you would cook scrambled eggs, and continue to cook another 10 minutes, stirring frequently, until the besan is cooked through and don't have a raw flavor any more.
- Check salt, garnish with coriander leaves if desired, and serve hot.
Anjali S.
Delish!!! I had 2 lbs of Brussels sprouts so I just kept the besan:water ratio as the original recipe (taking note of people who commented that it turned out goopy) and it was perfect. Added garam masala for a little extra flavor and then added crushed peanuts on top for some crunch in addition to cilantro. Will be making this often. Thanks!
Vaishali
Awesome! So happy you made it. Love that you added garam masala and peanuts! Yum.
Sam
LOVE!!! Found this recipe as I was trying to use up the bit of chickpea flour that wouldn't fit in the jar and had sprouts going spare. But it's been more than just a dish of convenience- I've been trying to 'crack' a cauliflower pakora I used to be able to get 20 years ago but have never managed to get the chickpea flour not tasting awful. This is literally the first time that's worked. Thankyou for more than just the yummy brussels dish!
Vaishali
So great to hear, Sam. I do agree the chickpea flour makes these even yummier. 🙂
Tarj Gosal
This was the best brussel sprouts sabji yet!! My son and Husband who dislike sprouts finished their plates. Thankyou so much for sharing! Love it
Vaishali
So happy to hear Tarj!