Slightly Spicy Brussels Sprouts

Ingredients #

• 1 lb small Brussels sprouts, trimmed and halved
• 5 tablespoons of olive oil
• 1 jalapeño, stemmed, seeded and minced
• Pinch of red pepper flakes
• 1 teaspoon of curry powder
• 1/4 teaspoon of ground cumin
• 2 tablespoons of Minna Harrisa
• 1 teaspoon of freshly squeezed lemon
• 2 tablespoons of fresh mint, roughly chopped
• Kosher salt

Method #

1. Arrange Brussels sprouts in a single layer, cut side down, in a skillet large enough to fit everything comfortably.

2. Drizzle olive oil evenly over sprouts. Cover skillet, place over medium-high heat and cook until sprouts are bright green and the cut sides have started to brown, about 5 minutes.

3. Uncover and continue to cook until cut sides of sprouts are deeply and evenly

browned and a paring knife slides in with little resistance.

4. While the sprouts cook, combine jalapeño, red pepper flakes, curry powder, ground cumin, fresh lemon juice, a pinch of salt, and harissa paste in a small bowl.

5. Turn off heat, pour your sauce over the sprouts, and stir evenly to coat.

6.Transfer sprouts to a large plate, sprinkle with the fresh mint, and serve.