…what to cook? What to eat? Who will make it? Who am I kidding on the last one? It’s usually me. Turkey aside, no Thanksgiving is a true treat without the side dishes. This month, I’ve been teaching classes on just that called Indian-ish Thanksgiving Sides. Of course, they can be made any time of the year, but on and around Thanksgiving, they are extra special.
I love starting with a true winner – Brussels sprouts. I’ve successfully made them two ways: you can slice them in half and just roast them with oil and spices, or boil them first to soften and THEN roast. Brussels sprouts are like cauliflower and are not very porous, so I feel the extra step really helps. Another option is to cook them in 4-6 tablespoons of oil on the stovetop in a cast-iron pan and then finish them in the oven for about 10 minutes at 400°F. Test out the recipe below and browse the blog to see what other nuggets of inspiration I have in store for you!
xoxo Anupy
Prep: 10 minutes
Cook: ~40-45 minutes
Total: 50-55 minutes
Makes: 4 servings
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[[ recipeID=recipe-2mh0w2tz0, title=Oven: Roasted Garam Masala Brussels Sprouts ]]
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by Anupy Singla, Indian As Apple Pie
Servings: 4
Keywords: Indian Recipes, holiday, vegetables, holiday sides
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