Go Back
–+ servings

Tangy Brussels Sprouts

I love coming up with creative ways to make brussels sprouts for my family. This recipe calls for a little bit of lemon juice and cumin seeds to give these yummy greens a tangy taste -- perfect for when you want a healthy side with a little kick!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Servings: 6

Ingredients

  • 1 pound brussels sprouts (trimmed, halved)
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon lemon juice
  • Salt and pepper (to taste)

Instructions

  1. Boil a large pot of water and drop the sprouts into the boiling water, making sure they’re covered completely. Boil them for 2-3 minutes and prepare a bowl of ice water while you wait.

  2. Remove the sprouts using a slotted spoon and drop them into the ice water to halt the cooking process. Drain the sprouts and set them aside.

  3. Heat the olive oil in a saucepan and add the cumin seeds, letting them crackle.

  4. Add the blanched sprouts and cover the pan, then cook for 5 minutes, shaking the pan occasionally.

  5. Turn off the heat and season the sprouts with lemon juice, salt, and pepper. 

Bon appétit!

Pro Tips: To make this dish ahead of time, blanch the Brussels sprouts and store them in an airtight container for up to 2 days (they tend to spoil quickly so I wouldn’t make them too far ahead!) then stir-fry them on the day of making this dish.