Shaved Brussels sprouts with poppy seeds, black mustard, and coconut oil from Season: Big Flavors, Beautiful Food (page 105) by Nik Sharma

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Simple pilaf

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a variation.

  • Pimlicocook on December 30, 2023

    I made this as a main, served over basmati rice and lentils. Very tasty and should work really well as a side dish, too - should think even non-sprout lovers could enjoy it.

  • dmco6863 on August 10, 2021

    Had this for my dinner with some brown basmati. So delicious, especially with curry leaves added as suggested.

  • purrviciouz on December 17, 2019

    This is great and I love the texture of the almonds. I served it as a side dish with the chourico sausage.

  • gastronom on March 23, 2019

    Agree this adds some interest to a simple Brussels Sprout dish. Substituted Nigella seeds for the poppy seeds and thought it was even better.

  • Jane on February 21, 2019

    The photo doesn’t look much but this was a lovely side dish. So quick and easy too. Sprouts shredded in processor, then sautéed with spices and nuts. I like sautéed sprouts and the extra ingredients really lift this dish into something special. I can see this going into regular rotation.

  • iamthepiv on February 16, 2019

    Made with cabbage and works just as well! Delicious!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.