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.
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
How to Make It
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.
This was spectacular! I did make a few modifications, though. I added broccolini to the sprouts in the last few minutes of cooking. I substituted black sesame seeds for the nigella seeds. I was also out of lemons, so I substituted lemon curd for the lemon juice and sugar. I put it in the skillet I'd toasted the spices in, added the coconut (I keep a bag in the freezer) and some dried cilantro and let it melt down and meld together before tossing it on the brussels sprouts. I also grated a tiny bit of semi-hard cheese on top (I used Sartori BellaVitano). I'm sure it would be fantastic as written as well.
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