Oh, Brussels sprouts. An unsavoury (and unwarranted!) reputation precedes them, but loyal fans have long sung the praises of this healthy cruciferous veg – roasted, sautéed, shaved or otherwise).
Jennifer Emilson’s take on Brussels sprouts in The Lemon Apron Cookbook is all about the seasonings. The addition of fragrant sumac – a slightly tart, tangy spice popular in Middle Eastern cuisine that also grows in Canada – makes the Brussels sprouts bright and flavourful, and her instructions to only cook them until “fork-tender” will ensure they’re not soggy.
Sautéed Brussels Sprouts With Cinnamon and Sumac
These sauteed Brussels sprouts have cinnamon and sumac to make them flavourful.
Ingredients
- 2 tbsp pine nuts
- 1 lb Brussels sprouts root end trimmed and halved
- 2 tbsp butter or olive oil
- ½ tsp ground cinnamon
- ½ tsp sumac
- ½ tsp salt
- ¼ tsp pepper
- 2 cloves garlic minced
- 1 tbsp grated lemon zest
- 1 tbsp lemon juice
- olive oil for drizzling
Instructions
- In a large nonstick sauté pan over medium heat, toast the pine nuts, stirring occasionally to avoid charring, until golden and fragrant, about 5 minutes (but keep an eye on them). Transfer to a bowl.
- In the same pan over medium-high heat, add ⅓ cup of water and the Brussels sprouts, cover tightly, and cook until just tender, about 8 to 10 minutes, depending on their size, stirring once to keep them from scorching on the bottom. Add the butter, cinnamon, sumac, salt, and pepper. Cook, uncovered, for 3 minutes, stirring often. If the water has evaporated before the sprouts are fork-tender, add another tablespoon or two.
- Stir in the garlic and lemon zest and juice, and cook until the Brussels sprouts are fork-tender or are still firm but offer little resistance when pierced with a knife, about 30 seconds. Larger Brussels sprouts may take more time, of course, so you may want to add another teaspoon of butter and 1 to 2 tablespoons more water. Taste and adjust any seasonings. Finish with a drizzle of olive oil. Sprinkle the pine nuts on top and serve.
