This recipe is a family recipe of mine, and is the reason I grew to love brussels sprouts.
2 1/2 pounds brussels sprouts
1 tablespoon olive oil
2 teaspoon ground cumin
1tablespoon lemon juice
2 tablespoons Earth Balance or other vegan margarine
Salt and pepper
- Rinse sprouts. Cut each in half, through stem end, discard outer leaves.
- Heat oil in a 5- to 6-quart pan. Add brussels sprouts, and cumin and cook over high heat; stir often until sprouts are slightly browned, about 5 minutes. Add 1 cup water and lemon juice; cover, reduce heat to medium-high, and cook, stirring occasionally, until sprouts are tender when pierced, 6 to 8 minutes. If liquid evaporates before sprouts are tender, add a little more water to prevent scorching.
- Uncover and add Earth Balance; stir often until melted. And salt and pepper to taste. Pour into a serving bowl.
Yield: Makes 10 to 12 servings.
Return to Vegan Thanksgiving Recipes.