Brussels Sprouts with Spiced Coconut Oil
Nik Sharma
Yields 4 Servings Total Time 30 mins
AuthorNik Sharma

“We have two ridiculously tall coconut trees in the garden of our apartment complex in Bombay,” says Nik Sharma, author of Season: Big Flavors, Beautiful Food (Chronicle Books), from which this recipe is adapted. “My parents usually hire men to climb up the trees and cut off the fresh coconuts when they’re ripe. The harvest is shared among neighbors, friends, and family, who put them to good use. Here I’ve seasoned Brussels sprouts with spices tempered in fragrant coconut oil to introduce a hint of warm, tropical nuttiness.” Be sure your mustard seeds are fresh; they get bitter when they’re old (pop a few in hot oil before using, let cool, and taste).

How to Make It

1

Trim stems off brussels sprouts and remove any damaged leaves. With a mandoline, a sharp knife, or a food processor fitted with the 2-mm. slicing disk, cut sprouts into thin slices.

2

Melt coconut oil in a wok or a dutch oven over medium-high heat. Add mustard seeds and cook just until they start to sizzle and pop, 30 to 45 seconds. Add poppy seeds, chile flakes, curry leaves if using, almonds, and garlic and cook until garlic is fragrant, about 30 seconds more. Add sprout slices, salt, and pepper and stir gently to coat evenly. Turn the heat to medium-low and cook, stirring occasionally, until sprouts start to brown and char a little, 8 to 10 minutes.

3

Remove from the heat and stir in lime juice. Taste and adjust salt or lime, if necessary. Serve hot or warm.

Ingredients

 14 oz brussels sprouts
 2 tbsp virgin coconut oil
 1 tsp black or brown mustard seeds
 1 tsp poppy seeds
 1⁄4 to 1 tsp. dried red chile flakes
 4 to 5 curry leaves, preferably fresh (optional)
 2 tbsp sliced raw almonds
 2 garlic cloves, thinly sliced
 1 tsp fine sea salt
 ½ tsp freshly ground black pepper
 1 tbsp lime juice

Directions

1

Trim stems off brussels sprouts and remove any damaged leaves. With a mandoline, a sharp knife, or a food processor fitted with the 2-mm. slicing disk, cut sprouts into thin slices.

2

Melt coconut oil in a wok or a dutch oven over medium-high heat. Add mustard seeds and cook just until they start to sizzle and pop, 30 to 45 seconds. Add poppy seeds, chile flakes, curry leaves if using, almonds, and garlic and cook until garlic is fragrant, about 30 seconds more. Add sprout slices, salt, and pepper and stir gently to coat evenly. Turn the heat to medium-low and cook, stirring occasionally, until sprouts start to brown and char a little, 8 to 10 minutes.

3

Remove from the heat and stir in lime juice. Taste and adjust salt or lime, if necessary. Serve hot or warm.

Brussels Sprouts with Spiced Coconut Oil