Add a little kick to your veggies! I don't know why Brussels sprouts got such a bad name for so long, if you cook them up to be beautifully crispy with a little bit of spice, they are a perfect side for any dish
Yields: 4 Servings
1 lb small Brussels sprouts, trimmed and halved
5 tablespoons of olive oil
1 jalapeño, stemmed, seeded and minced
Pinch of red pepper flakes
1 teaspoon of curry powder
1/4 teaspoon of ground cumin
2 tablespoons of Minna Harrisa
1 teaspoon of freshly squeezed lemon
2 tablespoons of fresh mint, roughly chopped
1. Arrange Brussels sprouts in a single layer, cut side down, in a skillet large enough to fit everything comfortably.
2. Drizzle olive oil evenly over sprouts. Cover skillet, place over medium-high heat and cook until sprouts are bright green and the cut sides have started to brown, about 5 minutes.
3. Uncover and continue to cook until cut sides of sprouts are deeply and evenly
browned and a paring knife slides in with little resistance.
4. While the sprouts cook, combine jalapeño, red pepper flakes, curry powder, ground cumin, fresh lemon juice, a pinch of salt, and harissa paste in a small bowl.
5. Turn off heat, pour your sauce over the sprouts, and stir evenly to coat.
6.Transfer sprouts to a large plate, sprinkle with the fresh mint, and serve.