Spicy Sautéed Brussel Sprouts

Among the few ways in which we like to have Brussel Sprouts, this spicy pan fried or sautéed is a simple favorite. Another being slit and stuffed like eggplant.

We had a big stalk/bunch of Brussel Sprouts from the farm, so this turned out a simple side for a weekend dinner, featuring plain Basmati rice and Keerai masiyal.

The spice powder varies depending on my mood. But, I had enough Ras Al Hanout from a batch I had made, and this seemed a perfect way to use it up.

Ingredients
4-5 cups fresh brussel sprouts halved or quartered into wedges, depending on size
2-3 Tablespoon Ras Al Hanout
1-2 teaspoon red pepper flakes
salt to taste
2 Tbsp canola oil
water as needed

Preparation

1. Heat oil in a pan, add the brussel sprouts, salt, sauté till coated, add a little water, cover and allow to steam a bit if the brussel sprouts are large
2. Add the Ras Al Hanout, turn up the heat a bit and pan fry for about 3-5 minutes to desired doneness