Pan-Roasted Brussel Sprouts
This great autumn dish features two of my favorite things: Indian cuisine and Brussel Sprouts.
I serve this alongside a daal or chickpea dish and some brown rice. It's comfort food for body and soul.
Note - I use peanut oil because it has a higher smoking point than olive oil. Any vegetable oil works just as well.Submitted by: MICHELLE_391
CALORIES: 134.1 |
FAT: 3.7g |
PROTEIN: 7.3g |
CARBS: 20.8g |