Brussels Sprouts with Toasted Spices

Brussels Sprouts with Toasted Spices Recipe
Photography: Randy Mayor; Styling: Jan Gautro
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.


8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 68
Caloriesfromfat 32 %
Fat 2.4 g
Satfat 0.5 g
Monofat 0.5 g
Polyfat 1.1 g
Protein 3.3 g
Carbohydrate 10.6 g
Fiber 3.8 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 260 mg
Calcium 44 mg


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


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 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.

Julie Sahni,

Cooking Light

November 2003
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