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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
pieces brussels sprouts
tablespoons thick greek yogurt
teaspoon coriander powder
teaspoon roasted cumin powder
teaspoon indian garam masala
teaspoon red pepper flakes
teaspoon red chili powder
tablespoon lime juice
tablespoons olive oil
tablespoons chat masala
- 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.
- 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.
- Put on a skewer and serve hot with a mint chutney.