Oven Baked Spicy Brussels Sprouts With Sour Cream Curry Recipes

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.

SPICY BRUSSELS SPROUTS

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the Brussels sprouts, and season with garlic, cayenne pepper, and red pepper flakes. Recover, and steam to your desired degree of tenderness, about 30 minutes for very tender.
• Remove the Brussels sprouts from the steamer and place into a bowl. Add the green onions, mustard, and lemon juice. Season to taste with salt and pepper. Toss until evenly coated.

BRUSSELS SPROUTS WITH SOUR CREAM

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onion until translucent and tender, 2 to 3 minutes. Transfer onion to a large bowl.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, 10 to 15 minutes. Transfer Brussels sprouts to the same bowl with the onion.
• Stir sour cream, bacon bits, butter, and hot sauce into vegetable mixture until evenly coated; season with salt.

ROASTED BRUSSELS SPROUTS

Steps:

• Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
• Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.

SPICY ROASTED GARLIC BRUSSELS SPROUTS

Steps:

• Preheat oven to 375 degrees.
• Add Brussels sprouts and garlic cloves to a baking sheet.
• Drizzle with olive oil.
• Season with red pepper flakes, cayenne, pepper and salt. Toss to combine.
• Place in the oven and cook for 20-25 minutes until tender and caramelized. Toss once or twice throughout cooking.
• Take out of the oven and serve immediately.

BRUSSELS SPROUTS IN SOUR CREAM (BELGIUM)

Steps:

• Put the sprouts in a steamer & cook for about 10-12 minutes or until just tender.
• About half way through the cooking time for the sprouts, in a large skillet fry the bacon for 5 minutes or until crisp, then remove the bacon to cool, & in the same skillet saute the chopped onion for several minutes.
• Crumble the cooled bacon & add it, along with the sprouts, to the skillet. Add the remaining ingredients & mix thoroughly.
• Serve warm.

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 CRUMBLE

Steps:

• Preheat oven to 400 degrees. On a large baking tray, toss Brussels sprouts with oil. Mix cumin, salt, cayenne and mango powder together and toss with oiled sprouts. Bake for 15 minutes, carefully stirring them once after 6 minutes. (The spices should be cooked and the Brussels sprouts slightly dry but not wilted). Remove from the oven and set aside. Serve with sour cream curry (separate recipe) over rice or over naan bread as an appy.

SOUR CREAM CURRY (TO BE SERVED WITH SPICY BRUSSELS CRUMBLE)

Steps:

• In a 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 garlic is also golden brown. Stir in pureed tomatoes (or the list of three subs), mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. Stir in water (if you have not used subs) and bring to a boil. reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the cour cream buttermilk mixture. stir well, then pour the sour cream buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil. remove from the heat. Top baked Brussels sprouts with sour cream curry and serve immediately.

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