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Prep Time: 13 Minutes Cook Time: 0 Minutes |
Ready In: 13 Minutes Servings: 4 |
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This is Dh's invention and my favorite way to eat Brussels sprouts. He calls all his culinary creations whatever-it-is mojo, hence; Brussels Sprouts Mojo. This dish cooks in 2 minutes so it's best to have all the ingredients measured out into a small bowl and waiting before beginning the cooking process. Ingredients:
8 ounces brussels sprouts, trimmed and washed |
2 tablespoons olive oil |
2 cloves garlic, minced |
1/4 cup sun-dried tomato pesto |
1/2 teaspoon ground coriander |
1/2 teaspoon ground cardamom |
1/2 teaspoon curry powder |
2 tablespoons capers |
1/4 teaspoon fresh ground black pepper |
salt |
chopped cashews (optional) |
toasted pine nuts (optional) |
sliced kalamata olive (optional) |
Directions:
1. Use a food chopper or food processor to roughly chop the Brussels sprouts, leaving a few larger pieces (up to 1/2 ); heat the olive oil in a skillet over medium heat; add the sprouts and garlic and saute 1 minute.
2. Add the remaining ingredients and saute for 1 additional minute; total cook time for the dish is 2 minutes; do not overcook; serve hot.
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