Brussels sprouts are a perennial crowd pleaser. This is the easiest, quickest most flavorful way of preparing them. You may sprinkle them with toasted salted cashews right before serving!
Pan Roasted Brussel SproutsPrint Recipe
- 1 lb fresh Brussels sprouts
- 2 tbs sunflower or light olive oil
- 1 tbs cumin seeds
- 1 tbs garlic, chopped
- 1/2 lemon, juiced
- Salt and black pepper to taste
Wash and pat dry Brussels sprouts with a clean dish towel or paper towel. Cut the big ones in quarters and small ones in half.
Heat oil in a heavy bottom large pan.
Add cumin seeds and roast for about 30 seconds on medium heat. Add all the Brussels sprouts, gently stir until the oil is well distributed throughout.
Sauté for 5-7 minutes, you should see some of pieces getting golden brown and caramelized.
Add garlic, and salt. Mix well and sauté for another 5-7 minutes.
If you like your Brussels sprouts almost raw, you may turn off the heat. If you like soft Brussels sprouts, cover and cook for another 5 minutes on low heat.
Sprinkle with lemon juice, mix and serve.