Saffron gives an extra touch to these simple brussel sprouts!
500 g. brussel sprouts
1 red onion, chopped
2 garlic cloves, minced
1 mild red chili pepper, seeded and chopped fine
1 T. olive oil
2 dl. coconut milk
¼ package of saffron (0.5 g)
1 t. fresh lemon juice
½ t. salt
Sauté the onion, garlic and chili in the olive oil until tender. Add the coconut milk, saffron, brussel sprouts, lemon juice and salt and simmer until the Brussels sprouts are tender, 5 minutes for frozen, 10 minutes for fresh.
For an interesting variation, use curry power instead of saffron.