Brussels sprout

Brussels sprout

Ingredients:

cumin seeds - 1 tbsp
brussels sprouts - 1 pound (washed, trimmed, quartered)
green chili - 1 (chopped)
green onions -  2 to 3 (chopped)
garlic - 2 to 4 cloves (finely chopped)
lemon juice (fresh from 1 lemon)
2-3 Tbsp olive oil
cheddar cheese - 1 tbsp
coriander - 1 tbsp chopped
orange zest

salt - 1 tbsp (adjust as per taste)
black pepper - 1/2 tbsp
turmeric - 1 tsp
cumin-coriander powder - 1 tbsp
garam masala - 1/2 tbsp

Recipe -

Heat 2-3 Tbsp of olive oil on high heat (cooking on high is key, because you want to sear the edges of the brussels sprouts). Add cumin seeds once oil is hot. Add sprouts, green chili, half green onions, and garlic to hot oil after cumin seeds start to sizzle, then stir frequently while still allowing edges to darken. Sear for about 4-5 minutes (might need to reduce heat to medium during this process). After sprouts are seared, reduce to medium heat and add salt, turmeric, cumin-coriander powder and pepper. Stir ingredients together and then add 1/2 cup of water. Cover and allow to cook for approximately 4 minutes. Add cheddar cheese and garam masala, mix well and cook for additional 2 minutes. Remove from heat and add lemon juice. Mix well. Garnish with rest of green onions, chopped coriander and orange zest.

Serve with parboiled/brown rice or Indian bread like roti.

Enjoy!

Read article 'Importance of Brussels sprouts in diet' to learn about its health benefits.
       
Caveat:  
1. Do not let brussels sprouts overcook. Over cooking will turn them grey and soft, and they develop a strong sulfur like flavor some dislike.
2. Avoid boiling brussels sprouts. Boiling them will lose important chemical believed to have a potent anti-cancer agent.