Brussels Sprouts with Toasted Spices

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.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 68
  • Calories from fat: 32%
  • Fat: 2.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 3.3g
  • Carbohydrate: 10.6g
  • Fiber: 3.8g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 260mg
  • Calcium: 44mg

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

Preparation

  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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