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organic cumin powder bag or tin

Spiced Brussels Sprouts and Carrot Side Dish

  • Author: Megan Collins
  • Total Time: 13 minutes


I made this as a side dish to Ethiopian Berbere Sweet Potato Stew. It would be a great compliment to any meal.


  • 2 cups Brussels sprouts, cut in half lengthwise
  • 2 cups carrots, cut in 1-inch pieces
  • 1 Tb lemon juice, fresh or reconstituted
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 Tb olive oil
  • Salt and pepper


  1. Mix all items together so that the vegetables are well coated.
  2. Cook over medium heat, stirring occasionally until veggies are soft. I put mine in the pressure cooker steamer basket along with my stew. They came out a bit mushy, but still really tasty!
  3. Remove from heat and serve.
  • Prep Time: 3
  • Cook Time: 10
  • Category: vegetables

About Megan

pinch food blogger

Megan Collins has been playing with her food since the age of seven. Her passions are cooking, cats, (commas are important,) and singing. She currently lives in Portland, OR. She is very excited to work with Pinch as she has been a long time customer. You can see these and other food shots on her Instagram, @wtfismeganeating