Brussels Sprouts Mojo
"This is Dh's invention and my favorite way to eat Brussels sprouts. He calls all his culinary creations whatever-it-is mojo, hence; Brussels Sprouts Mojo. This dish cooks in 2 minutes so it's best to have all the ingredients measured out into a small bowl and waiting before beginning the cooking process."
photo by Kumquat the Cats fr
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
2-4
ingredients
- 8 ounces Brussels sprouts, trimmed and washed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1⁄4 cup sun-dried tomato pesto
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon curry powder
- 2 tablespoons capers
- 1⁄4 teaspoon fresh ground black pepper
- salt
- chopped cashews (optional)
- toasted pine nuts (optional)
- sliced kalamata olive (optional)
directions
- Use a food chopper or food processor to roughly chop the Brussels sprouts, leaving a few larger pieces (up to 1/2"); heat the olive oil in a skillet over medium heat; add the sprouts and garlic and saute 1 minute.
- Add the remaining ingredients and saute for 1 additional minute; total cook time for the dish is 2 minutes; do not overcook; serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Mojo maybe, but I would call this brussels sprouts over-the-top! Unique but excellent recipe. Some of my brussels sprouts were still in large chunks after processing in my food processor so I cooked this a bit longer. I also added cashews and olives, reduced the oil by a bit and used a non-stick pan. Instead of pesto I used pieces of sun-dried tomato. As a result it was a bit dry, but still really delicious! Please thank your husband very much sugarpea. I will definitely be making this again:D -
Made this with Xmas dinner. My guests raved about it, but I was not quite thrilled with the texture. Everyone (myself included) loved the flavor. I think the sun-dried tomato pesto I used was a bit too grainy. I'll look for a smoother blend and try it again. Thanks! -
My family loves brussel sprouts, I personally do not! This recipe was a big hit with everyone, even me! I didn't have any sun-dried tomatoes, so I couldn't use them, but substituted regular pesto, with added drained Rotel tomatoes. This made a perfect accompaniment to ribs, and baked barley. Easy to put together, and it made a brussel sprout lover out of me! Thank you and to your husband too! -
This was delicious. I did cook it longer than called for, but I like my veggies cooked soft. I didn't have sun dried tomato pesto, but I did have regular pesto and sundried tomatoes. I just combined the two.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
