Pan-Seared Brussels Sprouts

Pan-Seared Brussels Sprouts

Brussels sprouts look and taste like tiny cabbages. Searing them with garlic and roasted ground cumin seeds is a delicious way to get folates, into your diet.

Serves 3 to 4

Prep time: 5 minutes

Cook time: 15 minutes

Refrigerator life: Not recommended. (Tastes best freshly made.)

8 Brussels sprouts

1 tablespoon minced garlic

5 tablespoons vegetable oil

½ teaspoon cumin seeds, roasted and ground 

½ teaspoon salt

¼ teaspoon ground black pepper

1 Peel off the outer layer of the Brussels sprouts and discard. Cut off the stems and discard. Wash the Brussels sprouts and pat dry with a kitchen towel. Cut each Brussels sprout in half.

2 Put the garlic and 4 tablespoons of the oil in a small bowl and microwave for 50 seconds to infuse the oil with the garlic.

3 Add the remaining 1 tablespoon of the oil to a large skillet and place over medium heat.

4 Dip each Brussels sprout half into the garlic and oil mixture and place in the skillet, flat side down. Spread out any remaining garlic on the Brussels sprouts. Evenly sprinkle on the cumin and ¼ teaspoon of the salt. Cover the skillet and cook for 5 minutes.

5 Turn the Brussels sprouts. They will be brownish and slightly crusted on the flat side. Evenly sprinkle on the black pepper and the remaining ¼ teaspoon of the salt. Cover the skillet and cook for 5 minutes, or until the Brussels sprouts are tender and you can easily insert a knife through them. Turn off the heat. Enjoy!