Two weeks ago I made Nik Sharma’s Shaved Brussels Sprouts with Poppy Seeds, Black Mustard, and Coconut Oil recipe from his Season cookbook.

I needed to buy coconut oil and black mustard seeds for this recipe. Both were available at Your DeKalb Farmer’s Market. The coconut oil is interesting because it’s a soft solid at room temperature.

The recipe directs to cook the spices in the coconut oil and then to add shaved Brussels sprouts and cook until they’re slightly sharred.

The Brussels sprouts were good and differenet from how we often cook Brussels sprouts. But for how easy and delicious roasted Brussels sprouts are, it’s tough competition to opt for a recipe that’s more work. I’d certainly make this recipe again, but only if I’m tired of cooking or eating them roasted.

I am cooking my way through Nik Sharma’s Season cookbook. Read more about it.