Braised Seasoned Brussels Sprouts
Simmering in a spicy broth infuses these mini cabbages with big flavor. Serve this side dish with roasted beef or chicken.
Ingredients
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1/2 teaspoon mustard seed
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1/2 teaspoon cumin seed
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1/2 teaspoon fennel seed
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2 teaspoons grated fresh ginger
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1 dried Thai red pepper, crushed, or 1/4 teaspoon crushed red pepper
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8 ounces Brussels sprouts, halved (2 cups)
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1/3 cup chicken or vegetable broth
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1 tablespoon coarsely chopped cashews or peanuts
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2 teaspoons sherry vinegar or red wine vinegar
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1/4 teaspoon salt
Directions
1.
Lightly coat a medium saucepan with olive oil or nonstick cooking spray and heat over medium-high heat. Add mustard seed, cumin seed, and fennel seed. Cook and stir for 30 seconds. Reduce heat to medium. Stir in ginger, red pepper, and Brussels sprouts. Add broth and cook, covered, 10 to 12 minutes, stirring occasionally, till Brussels sprouts are tender.
2.
To serve, stir in nuts, vinegar, and salt.
Nutrition information
Calories 51, Total Fat 3 g, Saturated Fat 0 g, Sodium 225 mg, Carbohydrate 6 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 56%, Calcium 30%, Iron 0%. Exchanges: Vegetable 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Basic Roasted Brussels Sprouts
You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the Brussels sprouts with olive oil and salt and pepper before roasting. Or toss the Brussels sprouts with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.
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