“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.”
With spring in the air, everyone is looking for reasons to fire up that grill. Here is a great way to incorporate Indian flavors into this nutty vegetable - and a meat alternative for the BBQ fanatic vegetarians!
10-12 brussels sprouts, washed and halved
4 tablespoons thick yogurt
¾ teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon garam masala
¼ teaspoon red chili powder
1 teaspoon lime juice
¼ teaspoon red pepper flakes
Salt to taste
2 tablespoons olive oil
Chat masala to sprinkle (optional)
Mix the yogurt will all the listed spices, except the oil, and marinate the brussels sprouts in this mixture for 2-3 hours.
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.