Tuesday, November 22, 2011

Indian Spiced Roasted Sprouts

I'm hungry and fresh from the farm again, this time with a small bag of brussel sprouts, some sweet potatoes and this thing...

Celeriac, or Celery Root

I'll figure out what to do with him later!

In the mean time, this cold rainy day calls for some warm and spicy roasted things. With a bit of garam masala and side of quinoa (the wonder "grain"), I'll have the perfect fall meal.

Brussels sprouts are another one of those good for you guys that not everyone loves. In the same family as kale, cabbage and broccoli, it helps lower cholesterol, protect your dna and seems to affect the thyroid less than the others.

Roasting is a great way to bring out the nuttiness that was often missed out on when we had these as kids. Out of the box, frozen, then cooked until mushy is no ones idea of a good time. Try this, it's yummy, healthy and different.

Indian Spiced Roasted Sprouts


Some Brussel Sprouts - Sorry, I didn't weight them, it was about a bowlful - see pictures
1/2 Red Onion
1/2 Sweet Potato
Mushrooms - I used 1/2 a package of Beech Mushrooms - again, see pictures, or use whatever you have handy
1 Garlic clove
1 1-inch piece of ginger
2 teaspoons of Garam Masala - A hot Indian spice, may have been too much, will cut back to 1 next time
1 teaspoon of Tumeric
Salt and Pepper to taste
2 tablespoons olive oil
1 cup Quinoa (I used red/royal) - rinsed
1 1/2 cups water

Once again, I used what was convenient, that's how I cook. Feel free to adjust the ingredients or even spices. For example, omit turmeric and garam masala and replace with oregano and thyme for an Italian roast, or sub regular potatoes for sweet ones and shallots for onions, throw in some carrots, be creative. Nearly every vegetable is tasty roasted.

Preheat the oven to 400'F

Slice and Dice

Trim the sprouts by lopping off the bottom stem and tossing aside any stray, dirty or dark leaves . As always, save for stock!

Slice in half and soak in water to clean any dirt out while you prep other items.

Cut the onion into chunks large chunks and the sweet potato into small ones. Everything has a different density and you want them to all cook evenly. if you have large mushrooms, 1/2 or 1/4 them as well. I had small skinny ones that I used as is.

Finely chop the garlic and ginger, either in a food processor or with a handy chefs knife and quicker than the eye can see movements.

Mix and Roast

I usually line pans with tinfoil when roasting tender veggies. They seem to stick less, and the clean up is obviously easier. I know it can be wasteful, so it isn't a necessary step, but always recycle it if you use it.

Drain brussel sprouts and combine all veggies and spices in a large bowl with oil. Mix well to fully coat then spread on baking sheet.

Roast for about 40 minutes, mixing half way through. Keep checking that they don't burn. You can take them out whenever they are cooked to your satisfaction.

While they are roasting, cook the quinoa, just like rice but quicker. Combine the water and grains and bring to a boil. Reduce to a simmer and cover for 15-20 minutes, until the water is absorbed.

The quinoa will provide the nutrients, protein and complete amino acids that your veggie focused body needs.

Eat and Enjoy

You can mix the veggies with the quinoa, or serve them over or along side of it. Either way, you have a healthy, complete, bone warming meal for a cold, wet day.

Read and Learn

Brussel Sprouts

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