Author Notes
This recipe makes me want to talk in prose.
“Rounds of green, that hold a flavor within,
Nutty and deep, without an ounce of sin.
Healthy and wholesome, benefits that act fast,
These mini cabbages, need a home in your heart.
Bake or slaw, eat as you will,
I put mine, on a hot tandoori grill!
Re-creating the taste, of a treat I miss,
Now seeking converts, from chicken to this.” —Shuchi
Ingredients
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12 pieces
brussels sprouts
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4 tablespoons
thick greek yogurt
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1 teaspoon
coriander powder
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1/2 teaspoon
roasted cumin powder
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3/4 teaspoon
indian garam masala
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1/2 teaspoon
red pepper flakes
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1/2 teaspoon
red chili powder
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1 tablespoon
lime juice
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4 tablespoons
olive oil
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2 tablespoons
chat masala
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1 teaspoon
salt
Directions
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Mix the yogurt will all the listed spices, except the oil, and marinate the brussels sprouts in this mixture for 2-3 hours. Adjust the salt and chili to taste.
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Once ready to grill, line them on a greased baking tray. Brush the tops with more olive oil and bake at 400 degree F for 30-35 minutes, or till they are browned and par cooked (with a little crunch left over). They would also taste great if grilled on a BBQ.
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Put on a skewer and serve hot with a mint chutney.
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