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Indian Spiced Brussels Sprouts
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 46.2
Total Carbs 5.7 g
Dietary Fiber 2.4 g
Sugars 1.8 g
Total Fat 1.6 g
Saturated Fat 0.2 g
Unsaturated Fat 0.2 g
Potassium 31.4 mg
Protein 2.0 g
Sodium 202.5 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
0 1/2 tsp  mustard seed
0 1/2 tsp  cumin seeds
0 1/2 tsp  fennel seed
8 oz  Brussels Sprouts, fresh
0.3333 cup  vegetable broth
2 tsp  fresh ginger root
0 1/4 tsp  salt
0 1/4 tsp  ground red pepper (cayenne)
0 1/2 oz  Nuts, cashews, raw
2 tsp  red wine 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.

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