This is bright and tangy and so delicious! If you don’t have walnuts, substitute toasted hazelnuts, almonds or even peanuts.
- 2 tablespoons olive oil
- 1 lb Brussels sprouts, trimmed and halved or quartered (if large), lengthwise
- 3 - 4 scallions, trimmed and white and greens parts thinly sliced
- ⅔ cup toasted walnuts (350 degree oven for 8-10 minutes until toasty smelling and a shade darker), roughly chopped (or other nuts, see headnote)
- ⅔ cup cilantro, leaves and stems, chopped
- 1 teaspoon coriander seeds (or ½ teaspoon ground coriander)
- ½ teaspoon cumin seeds (or ¼ teaspoon ground cumin)
- ¼ teaspoon red pepper flakes, (more or less, to taste)
- ⅓ cup olive oil
- 1 ½ – 2 tablespoons lemon or lime juice, to taste
- ½ teaspoon salt, more to taste
- Freshly ground pepper, to taste
- Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add Brussels sprouts and a few pinches of salt and stir well. Cook, undisturbed for a few minutes until browning in parts. Stir again and sear until just tender and nicely browned, about 8-10 minutes. Put sprouts in a serving dish.
- If using whole cumin and coriander, toast seeds in a small, dry skillet over medium heat for about 60-90 seconds or until toasty smelling. Put in a mortar and pestle or spice grinder and let cool.
- Roughly crush them. You want some texture so no need to get it fine.
- Mix all dressing ingredients together.
- Add scallions, nuts and herbs to warm sprouts and add dressing. Toss well, taste and adjust seasoning with more lemon or lime, salt, etc. Serve warm or at room temperature.
This recipe was created by Katherine Deumling of Cook With What You Have