Spiced Brussels Sprouts Recipe – Peanuts, Sesame & Hing

Last Updated on 2 months by Neha Deshmukh

Spiced Brussels Sprouts Recipe – Peanuts, Sesame & Hing

Introduction

Okay, confession time! I used to avoid Brussels sprouts like the plague. Seriously, the smell as a kid? No thank you! But then I started experimenting with Indian spices, and everything changed. This recipe for Spiced Brussels Sprouts with Peanuts, Sesame, and a touch of Hing (asafoetida) is a total game-changer. It’s crunchy, flavorful, and honestly, addictive. You won’t believe it’s Brussels sprouts! It’s ready in under 20 minutes, making it perfect for a quick weeknight side dish.

Why You’ll Love This Recipe

This isn’t your grandma’s boiled Brussels sprouts! We’re taking these little cabbages on a flavour journey to India. Here’s why you’ll adore this recipe:

• Unexpectedly Delicious: Seriously, even Brussels sprout skeptics love this.
• Quick & Easy: Ready in about 35 minutes from start to finish.
• Packed with Flavour: The spice blend is warm, aromatic, and totally irresistible.
• Textural Delight: Crispy, caramelized sprouts with a satisfying crunch from the peanuts and sesame seeds.

Ingredients

Here’s what you’ll need to make the magic happen:

• 1 lb (450g) Brussels Sprouts
• 1 Tbsp (15ml) Coriander Powder
• 1.5 tsp (7.5ml) Cumin Powder
• 0.25 tsp (1.25ml) Turmeric Powder
• 0.5 tsp (2.5ml) Dried Mango Powder (Amchur)
• 0.5 tsp (2.5ml) Red Chili Powder (adjust to taste)
• 1.25 tsp (6g) Himalayan Salt
• 1 Tbsp (15ml) Butter
• 2 Tbsp (30ml) Ghee
• 2 Tbsp (30ml) Crushed Peanuts
• 2 Tbsp (30ml) Sesame Seeds
• 0.125 tsp (0.6ml) Asafoetida (Hing)
• 3 Tbsp (45ml) Hemp Hearts (optional)

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Ghee: Ghee (clarified butter) is key here. It adds a beautiful nutty flavour that you just can’t replicate. If you absolutely can’t find it, you can use more butter, but ghee is worth seeking out.
• Asafoetida (Hing): Don’t be scared off by this one! It has a pungent smell in the jar, but it mellows out beautifully when cooked and adds a savoury, umami depth. It’s a staple in Indian cooking, especially for dishes with vegetables. You can find it at Indian grocery stores or online.
• Hemp Hearts: These are totally optional, but I love sprinkling them on at the end for a boost of protein and a lovely nutty flavour. They add a nice texture too!
• Spice Blend: Feel free to adjust the spice levels to your liking. Some regions in India use a touch of Garam Masala in their vegetable dishes – a pinch of that would be lovely here too! You could also add a dash of chaat masala for a tangy kick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a small bowl, combine the coriander powder, cumin powder, turmeric powder, dried mango powder, red chili powder, and salt. Give it a good mix – this is our flavour base!
2. Now, take your Brussels sprouts (trimmed and halved or quartered if large) and toss them with the spice mixture until they’re evenly coated. Make sure every little sprout gets some love.
3. Heat the ghee and butter in a large non-stick pan over medium heat. Let the butter melt and the ghee get nice and warm.
4. Add the asafoetida (hing), crushed peanuts, and sesame seeds to the pan. Stir constantly for a minute or two until the peanuts are lightly golden and the sesame seeds are fragrant. Be careful not to burn them!
5. Add the spiced Brussels sprouts to the pan and mix everything together really well. You want those sprouts coated in all that deliciousness.
6. Cover the pan and cook for about 8-10 minutes, stirring occasionally. This helps the sprouts steam and become tender.
7. Uncover the pan and continue cooking for another 5-7 minutes, stirring frequently. This is where the magic happens – the sprouts will start to caramelize and get nice and crispy.
8. Finally, remove from the heat, sprinkle with hemp hearts (if using), and serve warm.

Expert Tips

• Don’t overcrowd the pan: If you have a smaller pan, cook the Brussels sprouts in batches to ensure they get crispy.
• High heat is your friend: A little bit of char is good! It adds flavour. Just keep a close eye on them to prevent burning.
• Prep ahead: You can spice the Brussels sprouts up to a few hours in advance.

Variations

• Vegan Adaptation: Swap the ghee and butter for a plant-based oil like coconut oil or avocado oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce or increase the amount of red chili powder to suit your taste. A pinch of cayenne pepper also works well.
• Festive/Holiday Adaptations: Add a sprinkle of pomegranate seeds for a festive touch. My aunt always makes this for Diwali!

Serving Suggestions

These spiced Brussels sprouts are fantastic as a side dish with:

• Dal and Rice
• Roti or Naan
• Grilled Chicken or Fish
• Vegetable Curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven to restore some of the crispiness.

FAQs

• What is Asafoetida/Hing and where can I find it? Asafoetida (Hing) is a resin with a pungent smell that adds a savoury flavour to Indian dishes. You can find it at Indian grocery stores or online.
• Can I roast the Brussels sprouts instead of pan-frying? Yes, you can! Toss the spiced sprouts with oil and roast at 200°C (400°F) for 20-25 minutes, flipping halfway through.
• What’s the best way to prepare Brussels sprouts for this recipe? Trim the ends and remove any yellowing outer leaves. Then, halve or quarter them depending on their size.
• Can I substitute the peanuts and sesame seeds with other nuts/seeds? Absolutely! Cashews, almonds, sunflower seeds, or pumpkin seeds would all be delicious.
• How can I adjust the spice level of this dish? Reduce the amount of red chili powder, or omit it altogether.
• What is the purpose of dried mango powder in this recipe? Dried mango powder (amchur) adds a lovely tangy flavour that balances the spices and enhances the overall taste.