3. Cook until they caramelize on the bottom, about 5 to 7 minutes. Stir the pan to rearrange the Brussels sprouts so the cut side is now on top. Continue cooking until they are caramelized on the top and can be stabbed easily with a fork, about 10 minutes. Adjust the salt as needed. Stir in the lemon juice.
This Spiced Brussels Sprouts recipe is very easy to make. Since these delicious green gems are plentiful in the summer, I try to serve them as often as possible. They are pan roasted with a small selection of Indian spices to bring the flavors together as the Brussels sprouts and onion begin to brown. This is a very easy and delicious vegetarian recipe that can be served as a side dish or even as an entrée.
1. Heat the oil in a large skillet over medium heat. When hot, add the cumin seeds. Fry until the start to sizzle then add the red onion and powdered spices. Mix well to coat the onion with the spices. Fry for 3 minutes or until the onion is softened.
2. Add the Brussels sprouts. Stir the sprouts until coated in the spices. Shake the skillet or turn them with a spoon so they land cut side down in a single layer.
1 lb Brussels sprouts, quartered
1 red onion, chopped
3 Tbs olive oil
1 tsp cumin seeds
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp red chile powder
1/8 tsp turmeric
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tsp lemon juice