Roasted Brussels Sprouts

As promised, i have this super duper easy Roasted Brussels Sprouts recipe for you. When I was researching I found an excellent reason to be eating more of this wonderful vegetable that comes from a family of cabbage. It contains Sulforaphane, a phytochemical under research for its potential anticancer properties. Brussels Sprouts can be roasted or boiled but boiling reduces the amount of Sulforaphane.

Today’s blog is not only about heavy duty research though, I also wanted to show you some of my roses that are currently blooming.

s 11

s 3






The weather has been really mild and most days I work in the garden, it’s  as 2lways drizzling. I was able to capture these pictures in a beautiful dusk light.








Let’s get back to the recipe now though.


BS 1


Brussels Sprouts smaller size and preferably similar sized about 25 or so

Onion Cut in thin stripes 1/2 cup or more

Oil 1 tsp

Red Chilies 2

Cumin seeds 1 tspBS 1

Asafoetida couple of pinches

Garam masala 1 tsp

Salt and Sugar per taste

Golden Raisins 1/2 cup (optional)


Heat oil in a saucepan, add Asafoetida and cumin seeds and let it crackle. Add Onion, Red chilies and saute for three minutes. add raisins and saute for another minute. Add Sprouts and saute until they are softened. You will have to keep stirring them to avoid burning but not too often. Add Garam Masala in between and Saute until done. They should be soft but slightly firm. Add Salt and Sugar and remove from heat. Serve hot as a side dish to any Indian or Non-Indian cuisine.





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