Bal Arneson's Brussels sprouts with coriander seeds

The Spice Goddess' recipe for an updated version of the popular Thanksgiving side dish

No one knows spices like Bal Arneson. Informative and entertaining, the Spice Goddess has been charming viewers since the launch of her TV show in 2010, giving practical tips on how to use Indian spices in everyday meals. Arneson's latest cookbook, Bal's Spice Kitchen, continues to show readers how to make crowd-pleasing dishes with new spice combinations.

Even if you're not well-versed in Indian cuisine, you can step out of your comfort zone and add some flair to your Brussels sprouts with this recipe.

Brussels sprouts with coriander seeds

2 tbsp grapeseed oil
1 tbsp chopped garlic
1 tbsp coriander seeds, crushed
1/2 tsp red chili flakes
salt and black pepper, to taste
1 lb Brussels sprouts, halved

In a skillet over medium-high heat, cook the oil and garlic until the garlic is golden brown, about 20 seconds.

Add coriander seeds, chili flakes, salt and pepper and cook for 10 seconds. Add the Brussels sprouts and 1/4 cup (60 mL) of water.

Turn the heat to low. Cook until the sprouts are tender and fully coated with spices, about 10 to 12 minutes.