Crispy Brussels Sprouts are a revelation when done right, and this Indian-spiced version elevates them to an entirely new level. The first time I tried this recipe, I was amazed by how the besan flour and spices created an incredibly crunchy exterior while keeping the inside tender. This recipe is perfect for anyone looking to add a vibrant, healthy, and exceptionally flavorful side dish to their weeknight meals or special occasions. The blend of turmeric, red chili, and coriander powder makes these Brussels sprouts an unforgettable culinary experience.
Key takeaways
- Ensure Brussels sprouts are thoroughly dried before coating.
- Use just enough oil to lightly coat the sprouts for crisping, not frying.
- Cook in a single layer with adequate space to prevent steaming.
- Don’t overcrowd the pan; high heat is crucial for crispiness.
Crispy Indian Spiced Brussels Sprouts!
Ingredients
Method
- Rinse and dry brussels sprouts. Trim extra stem. Thinly slice the brussels sprouts using a chef’s knife or the slicer attachment in a food processor.
- Preheat the oven to 400 F. Line a 9 X 13 baking tray with parchment paper.
- Add the shaved Brussels sprouts to a large mixing bowl and add besan, garlic, salt, turmeric, red chili powder, coriander powder, ajwain seeds, and lemon juice. Massage the spices onto the brussels sprouts until well combined. (TIP: Using disposable cooking gloves helps distribute the spices evenly without coating or staining your hands with the spice mixture)
- Drizzle olive oil all over and mix again.
- Spread the mixture evenly on the baking tray.
- Bake for 20 minutes stirring halfway through. Bake more in 2 to 3 minute increments to get the desired crispiness to their edges. You may want to lower the oven temperature to 370 for the last few minutes to prevent extra browning.
- Air Fryer Method
- Preheat the air fryer at 400 F.
Notes
– When baking, ensure the sprouts are in a single layer on the baking sheet. Overcrowding will also lead to steaming, preventing that coveted crunch.
– Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to restore crispiness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The magic behind these crispy Indian spiced Brussels sprouts lies in a two-pronged approach: achieving a dry surface for maximum crisping and ensuring even heat distribution through the besan coating. Brussels sprouts, like many vegetables, contain a significant amount of water. To achieve true crispiness, this surface moisture must be driven off. Tearing the sprouts in half, rather than cutting, exposes more surface area and allows for better adhesion of the spice mixture. Patting them thoroughly dry after washing is a crucial first step. The besan (gram flour) acts as a binder and a textural element. When tossed with the spices and a small amount of oil, it forms a light coating. During cooking, the besan will toast, contributing nutty notes and a slightly crisp exterior to the sprouts. The key is to use just enough oil to coat, not to deep-fry. High heat, whether in an oven or an air fryer, is essential to rapidly evaporate moisture and promote the Maillard reaction, which is responsible for browning and developing complex flavors. Overcrowding the cooking surface will steam the sprouts instead of crisping them, so ensure they have ample space.
Troubleshooting
- Soggy Sprouts: This usually means the sprouts weren’t dried sufficiently before coating, or they were overcrowded during cooking, leading to steaming. Ensure sprouts are patted completely dry and cooked in a single layer with space between them.
- Burnt Spices: The spices, particularly the chili powder and ajwain, can burn if exposed to excessive heat for too long. Reduce the cooking temperature slightly or shorten the cooking time, checking for doneness more frequently.
- Uneven Cooking: If some sprouts are burnt while others are undercooked, it’s likely due to uneven heat distribution in your oven or air fryer. Try tossing the sprouts halfway through the cooking process to promote more uniform browning.
- Coating Falling Off: Insufficient moisture or oil can prevent the besan coating from adhering properly. Ensure the sprouts are lightly coated with oil before tossing with the dry spice mixture, or add a tiny bit more oil if the mixture seems too dry.
Substitutions
- Besan: All-purpose flour or chickpea flour can be used as a substitute for besan. The texture might be slightly different, with all-purpose flour yielding a less distinct coating and chickpea flour being very similar.
- Kashmiri Red Chili Powder: Paprika (sweet or smoked) can be used, but adjust the amount as it’s generally less potent than chili powder. For heat, add a pinch of cayenne pepper.
- Ajwain/Carom Seeds: Cumin seeds or caraway seeds can be substituted, though they will impart a different flavor profile. Ajwain has a distinct pungent, thyme-like flavor that is unique.
- Olive Oil: Any neutral cooking oil like avocado oil, grapeseed oil, or canola oil will work effectively.
Pro tips
- For extra crispiness, ensure your Brussels sprouts are completely dry before mixing with spices. Any residual water will steam them instead of crisping.
- When baking, ensure the sprouts are in a single layer on the baking sheet. Overcrowding will also lead to steaming, preventing that coveted crunch.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to restore crispiness.
Give these Indian Spiced Crispy Brussels Sprouts a try – they might just become your new favorite way to enjoy this versatile vegetable. Share your crispy creations with us!
Frequently asked questions
Why are my Brussels sprouts not crispy?
Lack of crispiness is often due to insufficient drying of the sprouts before coating or overcrowding the cooking pan, which causes steaming. Ensure they are patted dry and have space for hot air to circulate around them during cooking.
Can I use whole Brussels sprouts instead of halved ones?
While you can use whole sprouts, halving them exposes more surface area. This allows for better adhesion of the spice coating and promotes more even, faster crisping. Smaller whole sprouts might work, but larger ones will cook more unevenly.
How do I prevent the spices from burning?
The spices, especially chili powder and ajwain, can burn at high heat. Monitor the sprouts closely during the final stages of cooking and consider slightly reducing the oven or air fryer temperature if they are browning too quickly.
What can I use if I don’t have besan?
You can substitute besan with all-purpose flour or chickpea flour. All-purpose flour will create a lighter coating, while chickpea flour will yield a result very similar to besan, maintaining the characteristic texture and flavor.
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