Go Back
+ servings
Love this recipe?Rate the recipe by clicking on the stars in the recipe card below
Indian brussels sprouts

Indian brussels sprouts

Viola
A little spicy and tangy, these super flavorful Indian brussels sprouts are sure to steal the spotlight at your holiday table! This is an incredibly easy recipe and can be made either in the air fryer or oven.
5 from 3 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course, Side Dish
Cuisine American, Indian, Indian Fusion
Servings 8
Calories 163 kcal

Ingredients
  

Oven roasting/air frying

For the tempering

Instructions
 

  • Trim the ends of the brussels sprouts and and remove any brown outer leaves. Cut them in half from stem to end. Transfer them to a bowl and drizzle half the oil over the top. Sprinkle over the curry powder and salt and toss them well to coat them in the spices and oil.

Oven instructions

  • Preheat your oven to 400F/200C.
  • Transfer the brussels sprouts on a metal baking sheet and roast for 25-30 minutes, until crisp on the outside and tender on the inside. Squeeze lime juice over the top and toss to combine.

Air fryer instructions

  • Preheat the air fryer to 375F/190C for about 3-4 minutes.
  • Transfer the brussels sprouts to the air fryer and cook for 8 minutes, then slide out the basket and shake it to toss the brussels sprouts. Cook for another 5-6 minutes, checking and shaking the basket often, until the brussels sprouts are very crispy. Squeeze lime juice over the top and toss to combine.

For the tempering

  • In a large frying pan, heat the remaining oil on medium heat and add in the mustard seeds. When they start popping, reduce the heat the medium low and add in the cumin seeds, curry leaves and dried red chilies. Fry them for 30-40 seconds or until the curry leaves turn crispy.
  • Now add in the ginger and green chilies and walnuts and saute for about a minute. The walnuts will get slightly darker in color.
  • Add in the shredded coconut and a pinch of salt and mix everything together. Cook this mix for about 2-3 minute so until the coconut becomes light brown and crispy.
  • Now add in the roasted brussels sprouts and toss gently to mix. Turn off the heat.

Serving

  • Garnish with cilantro and pomegranate seeds and drizzle the pomegranate molasses over the top before serving.

Notes

 
Pomegranate molasses has an amazing tart and sweet flavor. If you can't find it easily, you can replace it with date and tamarind chutney which has a similar flavor profile.

Estimated Nutrition

Nutrition Facts
Indian brussels sprouts
Calories
163
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
3
g
Sodium
 
47
mg
2
%
Potassium
 
606
mg
17
%
Carbohydrates
 
20
g
7
%
Fiber
 
6
g
25
%
Sugar
 
8
g
9
%
Protein
 
6
g
12
%
Calcium
 
77
mg
8
%
Vitamin C
 
172
mg
208
%
Vitamin A
 
1180
IU
24
%
Iron
 
3
mg
17
%
*Percent Daily Values are based on a 2000 calorie diet.
*Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Did you make this recipe?Mention @LimeThymeRecipes and tag #limethymerecipes
Subscribe to my YouTube channelSubscribe to get notified about my latest recipe videos!