Brussels Sprouts with Toasted Spices

Brussels Sprouts with Toasted Spices
Photo by Photography: Randy Mayor

Ingredients

  • ¼ teaspoon nigella seeds
  • ½ teaspoon cumin seeds
  • 1 ½ cups vertically sliced red onion
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • ½ teaspoon sugar
  • ½ teaspoon mustard seeds
  • + 21 more ingredients
    • 1 ½ cups vertically sliced red onion
    • 1 ½ pounds small Brussels sprouts, trimmed
    • 2 teaspoons fresh lemon juice
    • 1 teaspoon kosher salt
    • 1 tablespoon unsweetened grated coconut
    • ¼ teaspoon nigella seeds
    • ½ teaspoon ground turmeric
    • ½ teaspoon cumin seeds
    • 1 tablespoon vegetable oil
    • ½ teaspoon ground turmeric
    • ½ teaspoon mustard seeds
    • 1 ½ pounds small Brussels sprouts, trimmed
    • 1 tablespoon unsweetened grated coconut
    • 2 teaspoons fresh lemon juice
    • 2 tablespoons chopped fresh cilantro
    • ½ teaspoon fennel seeds
    • ½ teaspoon sugar
    • ½ teaspoon fennel seeds
    • 2 tablespoons chopped fresh cilantro
    • 2 small dried hot red chiles
    • 2 small dried hot red chiles

Cut a shallow "X" in stem end of each sprout. Cook sprouts in boiling water 7 minutes or until tender; drain. 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 see...

View full recipe at My Recipes

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