I think of Brussels sprouts as the little league versions of cabbage. Well, at least they are small like little leaguers, but a bit more manageable than a team of 8-year-olds. On second thought, make that a lot more manageable than a team of 8-year-olds. Anyway, Brussels sprouts are also tender, with a slight mustardy bite. They caramelize beautifully, developing sweetness. Though they are little critters, they have the gutsiness to stand up to a medley of Southeast Ssian flavors.
Ingredients
- 2 tablespoons coconut oil
- 1 pound brussels sprouts, outer leaves and root ends trimmed, cut in half
- 1 tablespoon gluten-free tamari
- 1 teaspoon sugar
- 1 teaspoon Madras curry powder
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon chopped scallions
- 1 teaspoon chopped Thai red chile pepper (wear plastic gloves when handling)
- 1 teaspoon sesame seeds
- ½ lemon juice and zest
- Salt and fresh ground black pepper to taste
- 1 teaspoon dry coconut flakes
- 1 teaspoon fresh chopped cilantro
How to Make It
- In a skillet or wok over high heat, warm the coconut oil. Add the Brussels sprouts and cook until golden brown, about 6 minutes. Add the tamari, sugar, curry powder, ginger, garlic powder, scallions, red chile pepper, and sesame seeds and toss.
- Transfer to a serving bowl, add the lemon zest and juice, and season with the salt and black pepper. Garnish with the coconut and cilantro and serve.