BRUSSELS SPROUTS WITH CUMIN
Steps:
- Trim off the ends of the sprouts and make a small gash in the bottom of each. Add to a saucepan with water to cover and salt.
- Bring to a boil and simmer to the desired degree of doneness, about 10 minutes (longer if necessary). Drain.
- Heat the butter in a saucepan. Add the onions and cook until wilted. Add the sprouts, cumin, salt and pepper, and cover. Simmer for 5 minutes, shaking the pan on occasion.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 145 milligrams, Sugar 2 grams, TransFat 0 grams
BRUSSEL SPROUTS WITH CUMIN
Steps:
- Set oven to 350 degrees Cut brussel sprouts in half Put in a ziploc bag Add oil to lightly cover sprouts (approx 1/4-1/3 cup) Add 1/2 tsp cumin Add 1/2 tsp kosher salt Close bag, shake well to evenly coat Put on a cookie sheet and bake for 30 mins Turn over about 15 mins into cooking time
ROASTED GARLIC BRUSSELS SPROUTS
Food Network Kitchen's Roasted Garlic Brussels Sprouts crisp up in the oven with cumin, lemon, brown sugar and garlic.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.
SHEET-PAN CUMIN PORK CHOPS AND BRUSSELS SPROUTS
In this convenient sheet-pan supper, bone-in pork chops are coated in a spicy, garlicky cumin rub before being cooked alongside brussels sprouts and sage leaves. Roasted at high heat, the sprouts get golden at their edges and tender at their cores while the sage leaves turn brown and crisp all over, almost as if you'd fried them. Feel free to double this recipe. Just use large rimmed sheet pans instead of smaller ones.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, weeknight, meat, one pot, steaks and chops, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine brown sugar, salt, cumin seeds, ground cumin, black pepper, red-pepper flakes and garlic until mixture resembles wet sand.
- Smear mixture all over pork and let sit at room temperature for at least 20 minutes, refrigerate, covered, up to 24 hours.
- Heat oven to 450 degrees. In a bowl, toss brussels sprouts and sage leaves with oil and a large pinch of salt and pepper. Spread out on a quarter-size rimmed baking sheet (or in a 9-by-13-inch baking dish) and place in the oven. Place the pork on a second quarter-size rimmed baking sheet (or use a regular rimmed baking sheet) and place in the oven along with the sprouts.
- Roast pork and sprouts for 15 minutes. Flip the chops over and give the sprouts a stir, and continue roasting until the pork is cooked through (135 degrees for medium-rare) and the sprouts are browned and tender, 5 to 10 minutes more. Let pork rest 5 minutes before slicing off the bone as you would a steak. Serve together, with lemon wedges.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 20 grams, Fiber 8 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 570 milligrams, Sugar 4 grams, TransFat 0 grams
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ROASTED BRUSSELS SPROUTS WITH CUMIN AND CORIANDER RECIPE
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Servings 8Total Time 45 minsCategory Brussels Sprouts
- Preheat the oven to 450°. In a mortar, lightly crush the coriander and cumin seeds until coarsely ground.
- On a large rimmed baking sheet, toss the brussels sprouts with the olive oil and season with salt and pepper. Arrange them in a single layer. Roast for 8 minutes, then add the crushed coriander and cumin and toss to coat the sprouts evenly. Roast for 10 to 15 minutes longer, until golden and crisp in spots. Transfer the sprouts to a serving platter, garnish with lemon zest and serve.
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- Trim and discard stem ends from brussels sprouts; rinse sprouts. Cut each in half, through stem end.
- Add olive oil, brussels sprouts, and cumin seeds to a 5- to 6-quart pan over high heat; stir often until sprouts are slightly browned, about 5 minutes. Add 1 cup water (and the basil if using dried); cover, reduce heat to medium-high, and cook, stirring occasionally, until sprouts are tender when pierced, 6 to 8 minutes. If liquid evaporates before sprouts are tender, add a little more water to prevent scorching.
- Uncover and add butter; stir often until butter is melted. Stir in fresh basil, if using, and salt and pepper to taste. Pour into a serving bowl.
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