Source: dLife

Brussels sprouts simmered with mustard, cumin, and fennel seeds.

Servings

1 cooking spray
0.5 tsp mustard seed
0.5 tsp cumin seeds
0.5 tsp fennel seed
8 oz Brussels Sprouts, fresh , halved
0.33 cup vegetable broth (or chicken broth)
2 tsp fresh ginger root , grated
0.25 tsp salt
0.25 tsp ground red pepper (cayenne) (or 1 dried red Thai chile pepper, crushed)
0.5 oz Nuts, cashews, raw , coarsely chopped, equal to 1 tablespoon (or peanuts)
2 tsp red wine vinegar (or sherry vinegar)

1 Coat medium saucepan with cooking spray. Heat saucepan over medium-high heat.
2 Add mustard, cumin and fennel seeds; cook and stir for 30 seconds.
3 Add Brussels sprouts, chicken broth, ginger, salt and crushed red peppper.
4 Bring to boil then reduce heat. Simmer, covered for 10 to 12 minutes or until Brussels sprouts are tender.
5 Stir occasionally. Stir in nuts and vinegar.