I was never a fan of these little sprouts; I have tried them in many ways and it just never carried a flavour that I wanted more of. Then entered a very simple combination of herbs and spices and an even simpler cook.
This, very quick stir fry of brussel sprouts and carrots is eaten warm and makes for a great side to your Christmas feast.
10 mins
10 mins
4
Ingredients
200g Brussel Sprouts
1 Large Carrot (170g)
1 Tsp Coconut Oil
½ Tsp Cumin
¼ Tsp Carom
½ Tsp Fennel Seeds
½ Tsp Dried Sage
¼ Tsp Paprika Powder
1/8 Tsp Turmeric Powder
½ Tsp Crushed Chillies
¼ Tsp Ground Nutmeg
1 Tsp Himalayan Salt
½ Tsp Lemon Juice
½ Tsp Maple Syrup
Croutons:
2 Slices Gluten Free/Ekadashi Bread
2 Tbsp Olive Oil
½ Tsp Himalayan Salt
½ Tsp Black Pepper
Method
1. Shred the brussel sprouts, peel the carrots and grate.
2. In a pan roast the carom seeds until they brown and release an aroma.
3. Using a pestle and motor grind the seeds into a powder.
4. Heat the oil in a large pan.
5. Add in the spices and herbs and sauté for 30 seconds.
6. Add in the veg, salt, maple syrup and lemon juice.
7. Mix well and stir fry for 3-4 mins until it starts to shrink.
8. Allow to cool.
Croutons: (If you have gluten free/Ekadashi bread)
1. Cut the bread slices into cubes.
2. Toss in oil and seasoning.
3. Roast in the oven for 15-20 mins at 180C.
4. Add into the salad.
