Title: Spicy brussel sprouts with almonds
 Categories: Dupree, Vegetable
      Yield: 6 Servings
 
 
        1 TB vegetable oil
      1/4 c  slivered almonds
      1/2 ts yellow mustard seeds --
  :          crushed
      1/4 ts cumin seeds
      1/4 ts fennel seeds
        3 c  cooked brussel sprouts --
  :          halved
      1/8 ts cayenne pepper
        1 TB finely chopped fresh ginger
        1 TB fresh lime juice
      1/2 ts salt
  
  In a large, heavy, nonreactive skillet, heat oil over moderately high
  heat for about 30 seconds. Add almonds and mustard, cumin, and fennel
  seeds. Cook, stirring, until nuts and spices are fragrant and dark,
  about 15 seconds. Reduce heat to moderate and add Brussels sprouts,
  cayenne, and ginger. Cook and stir until vegetables are heated
  through and spices arewell distributed, about 4 minutes. Add a few
  tablespoons of water if vegetables look dry. Season to taste with up
  to 1 tablespoon of lime juice and salt and serve hot.