Indian-style Brussel Sprouts.
As requested, from Thanksgiving:
(Sorry if the amounts seem vague; I'm used to cooking "by estimate." I suggest tasting as you go....)
One pound brussel sprouts, washed and trimmed, cut in half.
2 tsp. sugar
1 tsp. salt
1 to 2 cloves garlic, finely chopped (or equivalent amount garlic
2 Tablespoons olive oil
1/2 tsp. freshly ground black pepper
1/2 tsp. hot cayenne powder
2 tsp. tumeric
1 Tablespoon cumin powder
1 Tablespoon grated fresh ginger
juice of one lime
a small handful fresh cilantro, washed and chopped.
1 cup water
Saute brussel sprouts in olive oil a few minutes. Then add spices, continuing to stir. Add lime and water, and stir occasionally for a few minutes until cooked (I like mine better if they are slightly crunchy; hubby likes them more cooked, and its HIS recipe. Must be the English influence :-) Add cilantro a few minutes before cooking is finished. Taste and adjust seasonings.
BTW, this recipe is excellent with a few red potatoes, peeled and chopped fine, sauteed with the sprouts at the beginning. But we left out the potatoes for Thanksgiving since we were already having mashed.....
Ok..I made it. Perhaps my lime was a bit big and too juicy, could have used less. I pre boiled the potatoes for a few minutes and this was good since I didn't have to overcook brussel
sprouts to get potatoes right. I added the garlic a minute or two before spices. Thanks for a new twist on one of my favorite vegetables.
I think the lime is one of those personal taste things...I like more than my husband does. Sometimes we solve that by not including lime and just having slices on the side we can squeeze to taste. Also, cooking the potatoes a bit before-hand is a good idea...just saute them a bit before adding sprouts.