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HOW TO COOK BRUSSELS SPROUTS + TANGY RECIPE

Tangy Brussels Sprouts

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

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

  • 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.
  • 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.
  • Heat the olive oil in a saucepan and add the cumin seeds, letting them crackle.
  • Add the blanched sprouts and cover the pan, then cook for 5 minutes, shaking the pan occasionally.
  • 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.