Brussels Sprouts with Toasted Spices

Name: Brussels Sprouts with Toasted Spices
Yield: 8 servings (serving size: 1/2 cup)
Ingredients: 1 ½ pounds small Brussels sprouts, trimmed; 1 tablespoon vegetable oil; 2 small dried hot red chiles; ½ teaspoon mustard seeds; ½ teaspoon cumin seeds; ½ teaspoon fennel seeds; ¼ teaspoon nigella seeds; 1 ½ cups vertically sliced red onion; ½ teaspoon ground turmeric; 1 teaspoon kosher salt; ½ teaspoon sugar; 2 tablespoons chopped fresh cilantro; 1 tablespoon unsweetened grated coconut; 2 teaspoons fresh lemon juice

1 Rating
1 Review

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.

By Julie Sahni

Recipe by Cooking Light November 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:

8 servings (serving size: 1/2 cup)

Nutrition Info

Directions

Step 1
Cut a shallow "X" in stem end of each sprout. Cook sprouts in boiling water 7 minutes or until tender; drain.

Advertisement
Step 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.

Nutrition Facts

Per Serving:

68 calories; calories from fat 32%; fat 2.4g; saturated fat 0.5g; mono fat 0.5g; poly fat 1.1g; protein 3.3g; carbohydrates 10.6g; fiber 3.8g; iron 1.5mg; sodium 260mg; calcium 44mg.

Sort by: Newest

Newest Oldest

SingingGourmand

09/13/2014

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.

Back to Brussels Sprouts with Toasted Spices

All Reviews for Brussels Sprouts with Toasted Spices

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party