Brussels Sprouts with Toasted Spices |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Carrots, green beans, and cauliflower will also work. To trim a Brussels sprout, cut a small portion from the stem, and pull off the yellow leaves. Nigella seeds, also called black onion seeds, have a nutty, peppery flavor. Ingredients:
1 1/2 pounds small brussels sprouts, trimmed |
1 tablespoon vegetable oil |
2 small dried hot red chiles |
1/2 teaspoon mustard seeds |
1/2 teaspoon cumin seeds |
1/2 teaspoon fennel seeds |
1/4 teaspoon nigella seeds |
1 1/2 cups vertically sliced red onion |
1/2 teaspoon ground turmeric |
1 teaspoon kosher salt |
1/2 teaspoon sugar |
2 tablespoons chopped fresh cilantro |
1 tablespoon unsweetened grated coconut |
2 teaspoons fresh lemon juice |
Directions:
1. Cut a shallow X in stem end of each sprout. Cook sprouts in boiling water 7 minutes or until tender; drain.
2. Heat the oil in a large skillet over medium heat. Add chiles; cook 1 minute or until browned, shaking the pan frequently. Add seeds; cook, partially covered, 1 minute or until mustard seeds begin to pop, shaking pan frequently. Add onion and turmeric; sauté 5 minutes or until lightly browned. Add sprouts, salt, and sugar; cook 3 minutes or until thoroughly heated. Stir in cilantro, coconut, and juice.
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