Someone called me this morning to tell how much she enjoys the vegetarian dishes from my cooking classes as well as my cookbook, “The Dance of Spices.” I thought you too might like to cook this lighter version.
Glistening Brussels sprouts are stunning with peppercorns and sesame seeds. This dish makes a great topping for freshly cooked brown or wild rice.
- 2 tablespoons sesame seeds
- 3 tablespoons vegetable oil
- 1 teaspoon yellow or brown mustard seeds
- 1 cup sliced onion
- 2 fresh green serrano or jalapeno chiles, stemmed and chopped
- 1 teaspoon black peppercorns, lightly crushed
- 2 pounds brussels sprouts, trimmed of outer leaves and quartered
- 1 teaspoon salt
- Dried or fresh grated unsweetened coconut (optional)
In a small skillet over medium heat, toast the sesame seeds until the seeds are aromatic and uniformly reddish in color, for 4 minutes. Cool thoroughly. Transfer to a coffee mill or spice grinder and grind coarsely. Set aside.
Have a spatter screen ready before you continue. Heat the oil in a large skillet over medium-high heat. Add the mustard seeds, immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Add the onion and chilies and cook until the onion is very soft and just beginning to turn brown at the edges, 4 minutes. Add the pepper and sesame seeds and stir for a few seconds. Add the brussels sprouts and cook, stirring, until the sprouts are coated. Sprinkle with salt and reduce heat to low. Cover and cook until the sprouts are crisp-tender, 10 to 12 minutes.
Transfer to an attractive heated serving dish. Garnish with the coconut, if desired, and serve.
Serves 6 as a side dish.