Food Storage & Other Adventures in Motherhood

Masala Brussels Sprouts with Spicy Yogurt Sauce

by heather

I didn’t plan on blogging about this meal from the other night, but it turned out so well I thought that I would share. Seriously, Thing 1 and my husband both decided that they like Brussels sprouts after eating them this way. This is a big deal. I mean they are Brussels sprouts. I have to share a secret like that. My husband said “Wow, I didn’t plan on these being awesome. When you said you were going to make this, I thought sure ‘we have Brussels sprouts and we need to use them’, but you surprised me’.  I found this recipe in Veganomicon. I know I’ve mentioned this book a couple times before, but what can I say, these ladies are amazing. Even if you are of the meat-eating persuasion, I still recommend this book because they have good ideas for making vegetables delicious. (I adjusted the recipe a tad to make it quicker to prepare.)

Cornmeal-Masala Roasted Brussels Sprouts

7 Tablespoons canola oil
1 1/2- 2 lbs Brussels sprouts
2/3 cup cornmeal
3 Tablespoons chickpea flour
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
pinch of cayenne
1 lemon, juiced

1. Preheat oven to 400. Pour 2 Tablespoons oil into a large baking pan and spread around the bottom. 2. Trim, wash and pat dry Brussels sprouts. Slice particularly large sprouts in half. Place sprouts in a large bowl and toss with a little salt. 3. In a small bowl mix cornmeal, chickpea flour, salt, spices and oil until all of the flour and oil are mixed, making crumbs. 4. Press crumbs into sprouts and place sprouts into oiled pan. It’s ok if some of the mixture doesn’t stick. Whatever doesn’t stick sprinkle over sprouts. It will all toast up brown and crispy. Bake for 25-30 minutes. 5. When done squeeze the juice of a lemon over roasted sprouts. I served them on pitas with spicy yogurt sauce, with garlic red potatoes and baked butternut squash on the side.

Notes: The garam masala-cornmeal blend makes these taste like falafel balls, but instead of getting to the greasy- doughy middle, reminiscent of a Middle-Eastern doughnut, you have a lovely nutty, roasted Brussels sprout. We will definitely be doing these again. My husband ate three servings. Thing 1 didn’t like the masala breading or the yogurt sauce, but she really liked the roasted sprouts. Thing 2 was upset because he wanted chicken nuggets. We did compromise and he had peanut butter and jelly on a pita. Cindy Lou Who only liked the masala crumbs and the mashed potatoes. I toasted the leftovers in my toaster oven and they were just as good.

Spiced Yogurt

1 & 1/2 cups plain yogurt
1 teaspoon cumin seeds
1 teaspoon garam masala
1/4 teaspoon salt
1 teaspoon fresh squeezed lime or lemon juice
2 Tablespoons finely chopped fresh cilantro
1. Mix all ingredients together in a small bowl. Chill until serving. To make this meal vegan, use soy yogurt. (I personally don’t trust soy-based dairy products, but to each their own.)

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