Made with a classic Ayurvedic spice blend, or churna, that contains all six tastes, this dish also features bitter Brussels sprouts that bring a light quality to a meal traditionally dominated by heavy, predominantly sweet dishes. When topped with sour lemon juice, this side becomes a mild digestive.
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2 tsp salt
- 1 tsp ground turmeric
- ½ tsp black pepper
- 3 lbs Brussels sprouts, stalk ends removed, halved
- ¼ cup ghee, melted
- Juice of ½ lemon
- Heat oven to 450°.
- In a medium frying pan over medium heat, dry-roast the coriander, cumin, and fennel seeds, stirring constantly, until fragrant, 3–5 minutes. Remove seeds from pan and let cool, 5 minutes.
- In a spice grinder or mortar and pestle, grind the roasted seeds to a coarse powder. In a bowl, combine seed powder with salt, turmeric, and black pepper. Add Brussels sprouts and ghee, and toss until evenly coated.
- On two baking sheets, spread Brussels sprouts. Bake, flipping once, until sprouts are slightly crispy, 20 minutes. Drizzle with lemon juice and transfer to a serving dish.