Spicy Brussels Sprouts

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* Exported from MasterCook *

 

Spicy Brussels Sprouts

 

Recipe By :Everyday Meals by Nathalie Dupree

Serving Size : 6 Preparation Time :0:00

Categories : ** MCR Green Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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1 tbsp vegetable oil

1/4 cup slivered almonds

1/2 teaspoon yellow mustard seeds -- crushed

1/4 teaspoon cumin seeds

1/4 teaspoon fennel seeds

3 cups cooked Brussels sprouts -- halved

1/8 teaspoon cayenne pepper

1 tablespoon finely chopped fresh ginger

About 1 tablespoon fresh lime juice

1/2 teaspoon salt

 

In a large, heavy, nonreactive skillet, heat the oil over moderately high

heat for about 30 seconds. Add the almonds and the mustard, cumin, and fennel

seeds. Cook, stirring, until the nuts and spices are fragrant and dark, about

15 seconds.

 

Reduce the heat to moderate and add the Brussels sprouts, cayenne, and

ginger. Cook and stir until the vegetables are heated through and the spices

are well distributed, about 4 minutes. Add a few tablespoons of water if the

vegetables look dry. Season to taste with up to 1 tablespoon of lime juice

and the salt and serve hot.

 

Source:

" http://www.nathalie.com/recipe99.html "

S(Formatted by Whome40):

" "

 

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Per serving: 86 Calories (kcal); 6g Total Fat; (54% calories from fat); 3g

Protein; 8g Carbohydrate; 0mg Cholesterol; 195mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

NOTES : Fresh Brussels sprouts, which like their relative, cabbage, keep

extremely well, are ideal for this recipe. Frozen work Brussels sprouts,

however, and have already been blanched, which makes this a quick side dish.

Defrost and treat them as cooked. The sprouts can be covered tightly and

refrigerated for up to 1 day. Reheat before serving.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0