The most viewed and popular post on my blog is Pan-Seared Brussels Sprouts, which I posted a few months ago. Judging by the post stats, I guess brussels sprouts are gaining in popularity. Do the readers make it or not, I have not a clue. Since then, I’ve shredded the sprouts, quartered them, and roasted them. However, today I was in the mood to try something new, and didn’t know where to begin. I looked in the freezer for inspiration and saw some baby lima beans. So, why not, baby lima beans and baby cabbages…
Then collected the rest of the ingredients I wanted to use. Leeks, fresh garlic cloves, red pepper flakes, fresh lemon juice, and salt.
I used 1 cup lima beans, 2 cups brussels sprouts, one leek (coarsely chopped), one clove garlic (minced), fresh lemon juice (use how little or how much you like), red pepper flakes (a pinch is not enough for me), a little cumin seeds, and salt.
Here are the directions to lemony brussels sprouts:
- Trimmed and halved the brussels sprouts. Blanched in salted boiling water for a few minutes, drained and set it aside. Into the same boiled water I added the lima beans and cooked until done. Drained the beans and set it aside.
- Heated some olive oil in a skillet and added the cumin seeds, leeks and crushed garlic clove. Also added the red pepper flakes and a little more salt.
- When the leek was softened, added the brussels sprouts and lima beans and tossed well.
- Sprinkled fresh lemon juice and served warm with fried rice.
I hope you will make this dish – it was delicious with a contrast of textures. The crunchy sprouts, creamy lima beans and the occasional bite of a toasted cumin seed – easy and quick to prepare as well.
March 11, 2012 at 4:08 am
I have been looking for a way to prepare these little morsels so my husband will eat them. This might do the trick. Thanks!
March 11, 2012 at 4:11 am
Yes, try it and let us hope it works. Also, try my other brussels sprouts recipe which I have linked as well. I love your blog….
March 11, 2012 at 4:49 am
Thanks, your blog looks great as well! I will definitely check out your other brussel sprout recipes… that is one veggie I have not perfected.
March 11, 2012 at 4:28 am
Perfect timing! I just bought brussel sprouts and had a recipe in mind but this sounds waaay more delicious so I am trying this. Thanks for sharing the recipe 🙂
March 11, 2012 at 5:26 am
Thank you. I hope you enjoy the brussel sprouts as much as I did.
March 11, 2012 at 11:08 am
Always on the lookout for simple recipes! This sounds great!
March 11, 2012 at 6:39 pm
Madhu, this recipe is quick and simple – try it and you might just love it.
March 11, 2012 at 5:24 pm
I have to be in a certain mood to eat Brussels sprouts, but I can eat Lima beans all day long. Your recipe looks good, though. 🙂
March 11, 2012 at 6:38 pm
How about lots of lima beans and a few brussels sprouts….you might not notice the little guys at all!
March 13, 2012 at 9:43 am
Wow! This sounds even better. Gotta try it. My hubby loves brussel sprouts!
Chef Al dente On going event: Gimme GREEN!
March 13, 2012 at 10:48 pm
Yeah, surprise the hubby with this simple dish.
An Unrefined Vegan
March 17, 2012 at 3:12 pm
Confession: haven’t eaten lima beans since my mom forced us kids to eat them many, many years ago. I’m still traumatized. Guess I need to give them another try??
March 17, 2012 at 4:29 pm
Yes, please do and I bet you’ll change your mind.
January 19, 2013 at 4:29 pm
Thank you for visiting my blog today. I appreciate the time you took to stop by. May your day be filled with joy and peace.
BE ENCOURAGED! BE BLESSED!
April 6, 2013 at 1:21 am
Sounds like a must-try.
April 6, 2013 at 8:55 pm
Yes, they were delicious. Thanks for stopping by.
June 14, 2013 at 1:03 am
oh yum I know what I’m making tonight!
June 14, 2013 at 11:54 pm
I hope you enjoy it – I love them!
February 3, 2016 at 4:37 am
I just made your lemony brussel sprout and baby lima bean recipe and it was outstanding! My new addiction…thank you.
If you like a lemon lime zest cold dish try this simple cold salad: 1 package of frozen sweet white corn kernels, dice a half of a red onion, 1 container of small red bell tomatoes slicedand if desired dice one or two green red or yellow bell peppers. In large bowl combine all ingredients with slightly thawed corn kernals. Add 4 tbls olive oil and juice of 3-4 fresh limes. Add in either fresh or dried basil, black pepper, garlic salt to taste. Mix all ingredients well and place in refrigerator covered for at least an hour prior to serving. Grab a spoon and enjoy!
February 11, 2016 at 5:42 pm
Tami, glad you liked my recipe. I haven’t been blogging recently and sometimes have wanted to close this blog but I find my recipes are viewed everyday, seriously everyday, but no one ever gives me a ‘like,’ forget a lovely comment like you did! So, it is still up and running for those visitors, but don’t know how much longer.
Your recipe for the cold salad was delish – its amazing what fresh lime can do!