When we dissected Brussels Sprouts we were utterly amazed at the things that complement it ( -> See the dissection here <- ). The biggest problem we had was trying to figure out what recipe to post and coconut seemed like an obvious choice.
- 1 lime
- 1 tbsp. coconut oil
- 1 tsp. cumin seeds
- 1/4 tsp. freshly ground black pepper
- 1/4 cup sliced shallot
- 1 tsp. ground turmeric or 1 T. fresh grated turmeric root
- 1 tbsp. fresh grated ginger
- 12 oz. Brussels sprouts, trimmed and halved (about 3 cups)
- 1/2 cup coconut milk
- 8 oz. vegetable broth
- Sea salt to taste
Using a vegetable peeler, peel the zest of the lime in one large continuous strip. Cut the peeled lime into wedges for serving.
Heat coconut oil in a medium saucepan over moderate heat. Add the cumin seeds and toast for 1 minute. Add the black pepper and shallot and cook, while stirring, until the shallot is golden and softened.
Add the turmeric, ginger, and lime peel and stir for 30 seconds and then add the Brussels sprouts. Stir to coat with the seasonings, then add the coconut milk and broth.
Cover the saucepan and simmer gently until the Brussels sprouts are tender, about 5 to 7 minutes.
Season to taste with salt and serve warm with a squirt of fresh lime juice.