From many years ago, I remember watching some American TV show or a movie where they had some women cringing about their kids not eating Brussels Sprouts. What was Brussels Sprouts, I had no idea! Never seen it. So I remember watching those women go on and on about trying to make their kids eat this apparently healthy green leafy vegetable, which to me, looked like a mini cabbage! Being in India, I had never seen Brussels sprouts anywhere. So, I was intrigued and wondered how they would taste.
When I came to the States, every time I went to the grocery store, these ‘tiny cabbages’ looked right at me each time I walked past them. I knew I wanted to eat them, taste them, know their texture but did not really get them home until recently. I knew I was ‘game’ to try this vegetable but I wasn’t so sure about Nishant. In order for him to agree to eat them, I knew I had to convince him and tempt him. So, I began my research on its health benefits and brainstorming ways to cook them pretty!
Loaded with nutrients!
I found out that Brussels sprouts contain excellent levels of vitamin C and vitamin K, with more moderate amounts of B vitamins, such as folic acid and vitamin B6; essential minerals and dietary fiber. All these, along with my Indianised approach to cooking them, I won him over and got him ready to try Brussels sprouts! We enjoyed these with rotis. You can even try them with paranthas also.
Brussels sprouts are a healthy, delicious and almost buttery green leafy vegetable which takes very little time and effort to cook. The only thing that you have to keep in mind is to not overcook them. Also, while buying them, make sure you buy almost the same size so that they cook evenly and together. Overcooking them will turn them a little grey in color and will make them smell funny.
I urge you to try these. So, without further ado, let’s get right into the recipe!
I hope you enjoyed the recipe. If you try this, do let me know how it turned out!
Till next time…