5 ways to spice up your brus­sels sprouts recipes

Hindustan Times (Patna) - Live - - Lifestyle - Abhinav Verma (with in­puts by chef Vi­jayant Rawat, Mo­saic Ho­tel)

Brus­sels sprouts may not be the most loved veg­eta­bles but there is no deny­ing that their nu­tri­onal value means that they de­serve a spe­cial place in your diet. Be­sides be­ing an ex­cel­lent source of Vi­ta­min C and Vi­ta­min K, they are high in pro­tein and fi­bre, and make the ideal post work­out re­cov­ery meal. Here is how you get cre­ative with them:

Brus­sels sprouts salad with fresh wal­nuts and ap­ple

The tra­di­tional ap­ple can be a good com­bi­na­tion with brus­sels sprouts, and the taste me­tre goes up by many notches when it is mixed with spicy honey mus­tard. You can add wal­nuts for crunch­i­ness; and driz­zle two ta­ble­spoons of olive oil for fin­ish­ing. You can mix ad­di­tional spicy honey mus­tard to it for up­ping the spice fac­tor.

Roasted brus­sels sprouts with mint and jalapeno

If you like it spicy and salty, then go for this one. Pan­fry­ing and roast­ing brus­sels sprouts cre­ates an ir­re­sistible crunch­i­ness from out­side and soft tex­ture from in­side. Spice things up by adding jalapeno and throw­ing in a hand­ful of mint. Ad­di­tion of fresh herbs and chili cre­ates a beau­ti­ful aroma. It can be served along­side soup.

Cin­na­mon roasted brus­sels sprouts with toasted al­monds

The ad­di­tion of cin­na­mon makes this brus­sels sprouts dish quite unique. But­ter, salt and pep­per adds a dash of elan to brus­sels sprouts. You can either use maple syrup (a go-to sprout sweet­ener), or cin­na­mon to give a savoury taste. Add dried cran­ber­ries and sliced, toasted al­monds for tart and crunchy ad­di­tions that pack an ex­tra dose of an­tiox­i­dants.

Warm brus­sels sprout, ba­con and spinach salad

Cook the ba­con over mod­er­ate heat un­til it is crisp. Add the cut leeks and saute for 2 min­utes. Raise the heat slightly. Add brus­sels sprouts with the seeds and stir for 1 to 2 min­utes, or un­til the sprouts are ten­der and light golden. Re­move the skil­let from the heat. Pour in the oil, vine­gar and add spinach. Spice up the salad with pep­per and sprin­kle it with ba­con. This tasty salad packs a pro­tein punch.

Brus­sel sprouts pizza

Use a flat­bread as a base. Spread chopped onions wtih brus­sel sprouts, gar­lic and red pep­per flakes. Sea­son with salt and pep­per and set it aside. Lightly flour the bak­ing sheet and place the flat­bread on it. Add a bit of parme­san cheese on top of the flat­bread and place it in the oven to bake for at least 10 min­utes.

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