Beautiful Brussels Sprouts

This dish combines brussels sprouts and red onions to beautiful effect. You'll have to trust me since I didn't take a picture. Its clean, bright flavors make a nice change from beer braised brussels sprouts.

• 1/2 pound brussels sprouts, halved if they're big
• a small red onion, or half a large one
• 1 tsp. whole coriander seeds, crushed (instructions below!)
• zest and juice of 1/2 lemon
• olive oil, salt, pepper

Crush the coriander seeds by putting them in a line on a cutting board, pressing the side of a knife against them, and slamming it down with your fist (it's fun!). Slice the onion very thin, making long pieces. Put a large pan over medium high heat with some oil. When it's hot, cook the onion for two minutes, stirring the whole time. Put the onions aside in a bowl and salt them. Put the pan back on the heat, turn it down to medium, and cook the brussels sprouts, coriander, and lemon zest in it, stirring occasionally and adding some salt and pepper. When the sprouts have a nice brown color, add a few tablespoons of water, turn the heat down, and cook for a few minutes until the brussels sprouts are cooked but on the crunchy side. Add the lemon juice and some extra olive oil and serve.