Brussels Sprouts with Toasted Spices

These Brussels sprouts are prepared Indian-style, with lots of spices. They're a welcome change from more traditional Brussels sprout dishes which tend to proliferate on holiday tables this time of year. If you don't like Brussels sprouts, try making the dish with carrots, green beans or cauliflower.

If you do use Brussels sprouts (which I love and recommend!) you'll need 1 and 1/2 pounds - I recommend smaller-sized ones so they cook quickly and evenly. Trim them first by cutting off a small portion of the stem and pulling off the tougher, outer leaves. Then score a small X in the bottom of each Brussels sprout. This video shows it far better than I can explain it with words:

http://www.finecooking.com/videos/how-to-trim-brussels-sprouts.aspx

Cook the Brussels sprouts in boiling water for 7 minutes, then drain and set aside.

Meanwhile, heat 1 tablespoon vegetable or canola oil in a large skillet over medium heat. Add 2 small dried hot red chiles and cook for 1 minute, shaking the pan frequently.

Add 1/2 tsp. mustard seeds, 1/2 tsp. cumin seeds, 1/2 tsp. fennel seeds and 1/4 tsp. nigella seeds - cook for 1 minute, partially covered, shaking the pan frequently.

Most of these whole spices should be available at regular grocery stores, but check Indian grocers too, especially for the nigella seeds. Also called black onion seeds or black caraway seeds, they add a wonderfully peppery taste. I recommend measuring them all out ahead of time so you can add them to the skillet in one go.

Next add 1 and 1/2 cups vertically sliced red onion and 1/2 tsp. ground turmeric; saute for 5 minutes.

Stir in the Brussels sprouts, 1/2 tsp. salt and 1/2 tsp. raw sugar; cook for 3 minutes. Finally, stir in 2 tablespoons chopped cilantro, 1 tablespoon grated coconut, and 2 teaspoons lemon juice.

1/2 a cup is 70 calories, and this makes enough for about 8 side servings.

Cost:
Brussels sprouts $8.44
dried hot red chiles $0.10
nigella seeds $2.75
red onion $1.13