The Brussels sprout (Brassica oleracea) is a cool season crop, belonging to the cabbage family, and closely related to cauliflower, broccoli, kale, collards, etc. They resemble miniature cabbages. The edible portion of this crop is the "bud" which grows in the axils of each leaf. Brussels sprouts grow in bunches of 20 to 40 on the stem of a plant. Brussels Sprouts contains high quantities of Vitamin K and Vitamin C.
Brussels Sprouts can be cooked exactly like cabbage. In this recipe I’ve used the sprouts as whole to retain the beauty of the vegetable.
Ingredients
Brussels sprouts - 1 pound
Oil/Butter- 4 tsp
Salt - to taste
Pepper - 1/4 tsp
Garam masala - 1 pinch
Method
1. In a pot of boiling water, cook the sprouts for 2 minutes until they are tender but crisp. Drain the water.
2. In a pan, pour some oil or melt the butter. Add the Brussels sprouts Seasoned with salt, pepper and garam masala and saute until golden brown.
3. This should be done on meium- high heat for about 5 minutes
