Fried Brussels Sprouts with Garam Masala
4 servings
40 minutes
Fried Brussels sprouts with garam masala is a harmony of European cuisine and Indian spice aromas. Garam masala adds richness to the dish by combining the warmth of cinnamon, the spice of cardamom, and the depth of nutmeg. Roasted to a golden brown, Brussels sprouts reveal sweet notes complemented by the spiciness of cumin and pepper. The dish is crispy on the outside and tender on the inside, making it perfect as a side or standalone treat. This cabbage pairs well with meat, fish, or even grain dishes, adding brightness and spice to them. It exemplifies how a simple vegetable can be transformed into a gastronomic delight with spices and the right cooking method.
1
To prepare garam masala, grind all the spices together in a spice grinder or coffee grinder.
- Cinnamon sticks: 1 piece
- Cardamom: 1 tablespoon
- Caraway seeds: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Carnation: 6 pieces
- Ground nutmeg: 1 teaspoon
- Grated ginger: 1 teaspoon
2
Store in a jar with a tightly closing lid.
3
Preheat the oven to 200 C. Place the Brussels sprouts in a bowl, add 2 tbsp of oil, season well with salt, and add garam masala.
- Brussels sprouts: 450 g
- Olive oil: to taste
- Garam masala: 3 teaspoons
4
Transfer the broccoli to a rimmed baking sheet and roast for 30-35 minutes or until golden brown.
5
Sprinkle more garam masala. Store leftover garam masala for no more than 3 months.
- Garam masala: 3 teaspoons