janetfromreno’s husband marries South Asian flavors with northern hemisphere fall staple Brussels sprouts in this delicious dish. Janet suggests tasting as you go, and adjusting the spicing to suit your palate.
1 lb. Brussels sprouts, washed, trimmed, and cut in half
2 Tbsp. olive oil
1 to 2 cloves garlic, finely chopped
1 Tbsp. grated fresh ginger
1 Tbsp. cumin powder
2 tsp. sugar
2 tsp. turmeric
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne
1 cup water
juice of 1 lime
a small handful fresh cilantro, washed and chopped
Saute Brussels sprouts in olive oil for a few minutes. Add garlic, ginger, sugar, and spices, continuing to stir. Add water and lime juice, and cook, stirring occasionally until sprouts are nearly done to your taste. Add cilantro and finish cooking. Taste and adjust seasonings.
This is also excellent with the addition of a few red potatoes, peeled and chopped fine, and sauteed with the Brussels sprouts in the first step.