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See also:
Brussels Sprouts Cooking Tips  ;  Brussels Sprouts Article


Makes 6 servings.


    • 1½ tsp. vegetable oil
    • 1/8 cup slivered almonds
    • 1/2 tsp. mustard seeds, crushed
    • 1/8 tsp. cumin, ground
    • 1/4 tsp. fennel seeds
    • 3 cups cooked Brussels sprouts, halved
    • 1/8 tsp. cayenne pepper
    • 1 Tbsp. finely chopped fresh ginger
    • 1 Tbsp. fresh lime juice
    • 1/2 tsp. salt


In a large, heavy, skillet, heat oil over moderately high heat for about 30 seconds.

Add almonds, mustard, cumin, and fennel seeds.

Cook, stirring, until nuts and spices are fragrant and dark (about 15 seconds).

Reduce heat to moderate, and add Brussels sprouts, cayenne, and ginger.

Cook; stirring until vegetables are heated through and spices are well distributed (about 4 minutes).

Add a few tablespoons of water if vegetables become dry.

Season to taste with up to 1 tablespoon of lime juice and salt.

Serve hot.

Nutritional Analysis:
Calories 74, Total Fat 3g, Saturated Fat 0g, Carbohydrates 10g, Protein 4g, cholesterol 0mg, Fiber 5g, sodium 220mg. Carbohydrates 48%, Protein 19% Fat 32%

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