Brussels Sprouts with Roasted Red Pepper in Cumin and Mustard Butter

I just found this awesome cookbook called Yamuna's Table. It's Indian food and it's completely vegetarian, and I can't wait to try out most of the recipes in this book. I know I've been talking about making more meat, and I will, but vegetarian recipes are what really attract me. I respect the work it takes to make vegetables and grains appealing to the masses. I love it when a die hard meat eater can sit down to one of my simple vegetarian meals and be completely satisfied. It doesn't always work, but what can I say, I like a challenge.  The recipes in this book are simple but they are also full of flavors I haven't had a lot of experience with. I love Indian food, but when cooking it at home I typically don't get much more adventurous than curry, so I'm pretty excited about this book. Our dinner tonight was inspired by a recipe in this book, but we didn't have a lot of the ingredients needed, (in fact the only ingredients that are the same are the red pepper and butter) so I ended up making enough changes that I feel pretty comfortable in calling it my own. This was really delicious, really simple, and really pretty. We used frozen Brussels sprouts. Fresh would obviously be better, but frozen is obviously more economical, and honestly we eat a lot or frozen Brussels sprouts and they always turn out pretty damn good. So here is the first of, I'm guessing, many recipes inspired by this cookbook.

• About 1/2 lb Brussels sprouts, halved (sorry, I really should start paying more attention to my measurements)
• 1 large red bell pepper, roasted and cut into thin strips
• 1 tsp cumin seeds
• 1/2 tsp ground mustard
• 1/2 tsp dried dill (if you have fresh use that and sprinkle it on at the end. Unfortunately for us, ours totally died, so dry is all we have)
• 3 tsp butter, divided
• salt and pepper to taste

Heat 1 tsp butter in a large skillet, add Brussels sprouts and cook until tender. Remove from skillet and set aside.

Add the cumin seeds and ground mustard to the skillet and cook until the ground mustard begins to brown. Add the remaining butter to the pan, and when it begins to froth and turn brown stir in the Brussels sprouts and red pepper and saute over high heat until heated through. This will only take about a minute. Season with salt and pepper. Serves 2.