More often than not, when you ask a kid what vegetable they hate they will boldly announce that brussel sprouts are their Achilles Heel. I used to be one of those kids. Through the power of suggestion (via a cousin), I thought aphids lives in brussels sprouts making them taste horrendous. Now I don’t know if that is true, but I can happily say brussel sprouts don’t taste terrible. They do produce an interesting smell when cooked, but that doesn’t translate to the taste buds. After coming to my senses, and some inspiration from a Jose Andres restaurant; I developed this exciting recipe that I would love to share with all of you!
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Brussel Sprouts Dressed With Coriander Seeds
- Total Time: 35 minutes
- Yield: 4 servings
Description
Transform brussels sprouts into a flavorful dish with the warm, earthy notes of coriander seeds, making them a delightful side dish.
Ingredients
- 1 lb (450 g) brussels sprouts
- 2 tbsp (30 ml) coriander seeds, roughly ground
- Salt, to taste
- 1 tsp red chili powder (optional)
- 1 tsp turmeric powder (optional)
- Vegetable oil, for cooking
Instructions
- Wash the brussels sprouts thoroughly. Cut off the ends and quarter them lengthwise.
- In a large pan, heat enough vegetable oil to coat the bottom over medium heat.
- Once the oil is hot, add the roughly ground coriander seeds and let them cook for about 30 seconds until fragrant.
- Add the quartered brussels sprouts to the pan. Stir to coat them evenly with the oil and coriander seeds.
- Season with salt, and if desired, add red chili powder and turmeric powder for extra flavor.
- Cook the brussels sprouts for 8-10 minutes, stirring occasionally, until they are tender and have a slight char on the edges.
- Taste and adjust seasoning if necessary before serving.
Notes
- For a spicier dish, increase the amount of red chili powder.
- This dish pairs well with grilled meats or can be served as a vegetarian main course.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pan to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2
- Sodium: 150
- Fat: 8
- Carbohydrates: 12
- Fiber: 4
- Protein: 4
- Cholesterol: 0
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Frequently Asked Questions
Why are the coriander seeds roughly ground rather than finely ground?
I specifically call for roughly ground coriander seeds — add them to hot oil and toast for 30 seconds until fragrant before the sprouts go in. Keeping the grind coarse means you get pops of coriander flavor throughout the dish rather than a uniform background spice — a technique inspired by a Jose Andres restaurant preparation.
Are the red chili powder and turmeric essential to the dish?
Both are listed as optional in the ingredients. It works beautifully as a simpler side with just coriander, salt, and oil — the chili powder and turmeric add heat and an earthy golden color. You can increase the chili powder if you want a spicier result.
I didn’t grow up eating Brussels sprouts instead discovered them as an adult. You are so right they get an undeserved bad reputation. I believe any vegetable well spiced will be loved by anyone. Your recipe certainly would make a non-Brussels sprout eater into a lover of them.