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Indian-style Spiced Brussels Sprouts Bruschettas

Indian-style Spiced Brussels Sprouts Bruschettas

  • Author: Vasanti
  • Yield: 3 servings 1x


A vegetarian bruschetta recipe with grilled bread smeared with crème fraiche and topped with garam masala spiced Brussels sprouts.


Units Scale
  • 2 tbsp olive oil + as needed for grilling the bread
  • 1 leek, cleaned and cut in half along the length and thinly sliced (see FAQs & Notes)
  • 2 medium garlic cloves, peeled and chopped
  • 10 oz packet (about 1 1/2 cups) of shaved Brussels sprouts
  • 10 oz packet (about 1 1/2 cups) sliced mushrooms (Cremini or white buttom mushrooms), optional
  • 1/2 cup sliced snow or sugar snap peas, optional (see FAQs & Notes)
  • 810 asparagus stems, cut in 2-inch long pieces, optional
  • salt, as needed
  • 1/2 tsp garam masala
  • 1/4 cup of water
  • 45 sprigs of flat leaf parsley or cilantro/coriander leaves, chopped
  • 6 slices of cracked wheat sourdough (see FAQs & Notes)
  • 4 oz (about 1/2 tub) of crème fraiche (see Variations)


  • In a large skillet or a sauté pan, heat the olive oil over medium heat. Add the shaved Brussels sprouts, garlic, leeks and any other veggies that you might be using. 
  • Season with salt and garam masala.
  • Add the water.
  • Cook uncovered, stirring occasionally, until the vegetables are soft and have absorbed all the moisture, for about 6 to 8 minutes.
  • In the meantime grill or toast bread slices (see FAQs & Notes). 
  • Take the Brussels sprouts mixture off the heat.
  • Sprinkle chopped parsley or cilantro and let it cool down for about 5 minutes.
  • While the mixture cools, smear the toasted bread with crème fraiche.
  • Spoon the Brussels sprouts mixture and serve immediately. (see FAQs & Notes)