Brussels sprouts are possibly my favorite vegetable and I am always looking for new ways to prepare them. Last night, I was searching for something that went with the scotch eggs from Well Fed. When I was making this dish, I added my own spice mix, but if you are feeling tired and do not have all of the ingredients, you can always use yellow curry powder.
When I was making this dish, I caramelized some onions create a depth of flavor and add sweetness to the dish. Caramelizing onions properly takes about 45 minutes of sauteing over low heat. If you want to skip this step, I would add tbs of anchovy paste along with the spices and then add 1 tbs of honey to the dish at the end of cooking.
Curried Brussels Sprouts
3 tbs olive oil or coconut oil
1 lbs fresh brussels sprouts halved lengthwise or 1 lb frozen petite brussels sprouts
1 medium sweet onion sliced lengthwise
1 tsp grated ginger
3 garlic cloves minced
1/4 tsp mustard seeds or 1 tsp whole-grain mustard
1/4 tsp ground cumin
1 tsp ground tumeric
1/4 tsp ground coriander
1/2 tsp smoked paprika, if you do not have this use paprika
1/2 tsp chili powder, preferable chipotle
zest from one lime
juice from one lime
1 tsp kosher salt
- In a saute pan over medium-high heat, add 1 tbs oil. When heated add the brussels sprouts cut side down and cook for 5 minutes or until the
brussels sprouts are browned. If you are using frozen sprouts, rotate them while cooking and cook for 10 minutes or until browned. Remove the browned sprouts to a waiting vessel.
- Turn the heat down to medium low and caramelize the onions. This process should take 30 – 50 minutes with you stirring every five minutes. If the onions look like they are going to burn, add more oil and reduce the heat. The resulting onions should taste sweet and have a deep caramel color.
- When the onions are caramelized, add the oil and then raise the heat to medium. Add the ginger and garlic and saute for 30 seconds.
- Add the spices to the oil and stir into the onions. Saute the spices until fragrant, about another 30 seconds.
- Add the brussels sprouts and stir to coat.
- Turn off the heat and add the lime.
You can also prepare the elements of this dish ahead of time, refrigerate, and then reheat in a skillet right before dinner. If you desire, you can also add a fresh tomato to this dish and saute it along with the spices until the juice has thickened.