Brussels Sprouts With Toasted Spices

• 1 1/2 pounds small Brussels sprouts, trimmed
• 1 tablespoon vegetable oil
• 2 small dried hot red chiles
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon nigella seeds
• 1 1/2 cups vertically sliced red onion
• 1/2 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 1/2 teaspoon sugar
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon unsweetened grated coconut
• 2 teaspoons fresh lemon juice

1. Cut a shallow "X" in stem end of each sprout. Cook sprouts in boiling water 7 minutes or until tender; drain.
2. Heat the oil in a large skillet over medium heat. Add chiles; cook 1 minute or until browned, shaking the pan frequently. Add seeds; cook, partially covered, 1 minute or until mustard seeds begin to pop, shaking pan frequently. Add onion and turmeric; saute 5 minutes or until lightly browned. Add sprouts, salt, and sugar; cook 3 minutes or until thoroughly heated. Stir in cilantro, coconut, and juice.

brussels, vegetable oil, chiles, mustard seeds, cumin seeds, fennel seeds, nigella seeds, red onion, ground turmeric, kosher salt, sugar, fresh cilantro, coconut, lemon juice

Taken from www.myrecipes.com/recipe/brussels-sprouts-with-toasted-spices (may not work)