The Brussels Sprouts That Will Change Your Mind
Forget everything you thought you knew about boring Brussels sprouts! We’re ditching the simple roast and diving headfirst into a dish that’s luxuriously creamy, wonderfully aromatic, and packed with a sophisticated, Indian-inspired spice blend. The humble sprout gets a five-star makeover, braised in a rich coconut milk sauce until perfectly tender. This isn’t just a side dish; it’s a statement. Get ready to fall in love with Brussels sprouts all over again.
Ingredients
• MAKES: 4 servingsTIME: 30 minutes
• 3 tablespoons / 45 ml neutral oil like grapeseed or corn
• 1 tablespoon yellow or black mustard seeds
• 2 whole dried chiles
• 1 tablespoon garam masala or curry powder
• 1.5 lbs / 680g Brussels sprouts, trimmed and halved
• 1 cup / 240 ml full-fat coconut milk
• Salt and freshly ground black pepper to taste
• Chopped fresh cilantro for garnish, optional
Instructions
1. Heat the oil in a large skillet with a lid over medium heat. Once shimmering, add the mustard seeds. When they begin to pop, add the dried chiles and garam masala, stirring constantly for about 30 seconds until fragrant.2. Add the Brussels sprouts to the skillet, placing them cut-side down in a single layer. Season generously with salt and pepper. Cook undisturbed for 5 minutes to allow them to get a nice sear.3. Stir the sprouts, then pour in the coconut milk. If the milk is very thick, add up to 1/4 cup of water. Bring the mixture to a gentle boil.4. Reduce the heat to a simmer, cover the skillet, and cook for about 10 minutes, or until the Brussels sprouts are tender-crisp.5. Uncover the skillet. If the sauce is too thin, increase the heat and let it bubble for a minute or two to thicken. Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh cilantro, if using, and serve immediately.
Nutritional Information
• is an estimate and may vary based on the specific and brands used.Calories: 250kcal | Carbohydrates: 15g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Sodium: 300mg | Fiber: 6g | Sugar: 5g
Pro Tips
• Pro-Tips for Perfect Coconut Brussels Sprouts
• Don’t Skip the Sear: Placing the Brussels sprouts cut-side down and letting them cook undisturbed for 5 minutes is key. This step creates a beautiful caramelization that adds a deep, nutty flavor to the final dish.
• Creaminess is Key: For the richest, most luscious sauce, be sure to use full-fat, canned coconut milk, not the kind from a carton. Shake the can well before opening to combine the cream and water.
• Vary Your Veggies: This creamy coconut sauce is fantastic with more than just sprouts! Try it with 1-inch cubes of potato, parsnips, turnips, or even shredded cabbage for a different twist. Adjust cooking time as needed.
FAQ
Q: How can I add more protein to this vegetarian dish
A: To make this a more complete vegetarian meal, add a can of rinsed chickpeas or some pan-fried tofu cubes during the last 5 minutes of simmering. Serving it over quinoa or sprinkling with toasted cashews will also increase the protein content.
Q: What can I serve with these Brussels sprouts to make it a full meal
A: These creamy Brussels sprouts are fantastic served over fluffy basmati rice or with warm naan bread to soak up the delicious coconut sauce. For a heartier vegetarian dinner, pair them with a simple lentil dal.
Q: How do I store and reheat these coconut Brussels sprouts
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat until warmed through. The sauce may thicken upon cooling, so you can add a splash of water or coconut milk when reheating to restore its creamy consistency.
Q: Is this Brussels sprouts recipe vegan
A: Yes, this recipe is naturally vegan as it uses oil and coconut milk and contains no animal products. It’s a perfect plant-based side dish or main course.
