Equipment
* optional
Ingredients
Vegetables
- 450 g brussels sprouts, trimmed and shredded
- 1 lemon
- 2 garlic, thinly sliced
Pantry
- 30 ml olive oil
- 4 g black mustard seeds
- 1 g red pepper flakes
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 130 kcal
- Protein
- 4 g
- Carbohydrates
- 13 g
- Fat
- 8 g
- Fiber
- 5 g
- Sugar
- 3 g
- Sodium
- 320 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 489 mg
- Calcium
- 57 mg
- Iron
- 1.8 mg
- Magnesium
- 29 mg
- Phosphorus
- 84 mg
- Zinc
- 0.5 mg
- Vitamin A
- 48 mcg
- Vitamin C
- 108 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 204 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.11 mg
- Niacin
- 0.9 mg
- Folate
- 71 mcg
- Water
- 117 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the Brussels sprouts. Trim the hard woody ends. Pass them through a food processor fitted with the slicing disk, or slice them thinly (approx 3mm) using a sharp knife. Zest the lemon and set the zest aside; reserve the lemon for juicing later.
Heat the olive oil in a large skillet over medium-high heat. Add the black mustard seeds. Wait for them to sizzle and begin to pop (about 30-60 seconds). This step is crucial to remove bitterness and release their nutty aroma.
Immediately add the shredded Brussels sprouts, sliced garlic, and red pepper flakes (if using) to the pan. Toss quickly to coat in the hot oil. Sauté vigorously for 4-5 minutes. The goal is to wilt the sprouts and get golden-brown charred edges while keeping them al dente.
Remove from heat. Immediately stir in the lemon zest and squeeze about 1 tablespoon (15ml) of fresh lemon juice over the sprouts. Season with salt and black pepper. Toss to combine and serve immediately.
Chef's Notes
- Shredding Brussels sprouts drastically reduces cooking time and increases surface area for caramelization, eliminating the sulfurous flavor often associated with boiled whole sprouts.
- Black mustard seeds are smaller and more pungent than yellow ones. If you cannot find them, cumin seeds offer a different but equally delicious flavor profile.
- Add the garlic with the sprouts rather than with the oil to prevent it from burning while the mustard seeds pop.
- This dish is best served immediately. As it sits, the lemon juice will eventually discolor the vibrant green vegetables.
Storage
Refrigerator: 3 days — Texture softens significantly upon reheating.
Reheating: Briefly sauté in a hot pan to restore texture; microwave will make them soggy.
Troubleshooting
Mustard seeds taste bitter
Cause: The seeds did not pop in the hot oil before the vegetables were added
Fix: Cannot be fixed once cooked
Prevention: Wait for the audible popping sound before adding other ingredients
Sprouts are soggy
Cause: Pan was not hot enough or was overcrowded
Fix: Cannot be fixed, but can still be eaten
Prevention: Use a large skillet and high heat; cook in two batches if necessary
Cultural Context
While Brussels sprouts are a staple of Western holiday tables, this recipe borrows the Indian technique of 'tadka' or tempering—blooming spices in hot oil—to unlock complex aromatics. This fusion approach brightens a heavy winter vegetable, making it appropriate for both Rosh Hashanah (symbolizing a wish for a good year) and Thanksgiving.
