In a large, heavy, nonreactive skillet, heat oil over moderately high
heat for about 30 seconds. Add almonds and mustard, cumin, and fennel
seeds. Cook, stirring, until nuts and spices are fragrant and dark,
about 15 seconds. Reduce heat to moderate and add Brussels sprouts,
cayenne, and ginger. Cook and stir until vegetables are heated
through and spices are well distributed, about 4 minutes. Add a few
tablespoons of water if vegetables look dry. Season to taste with up
to 1 tablespoon of lime juice and salt and serve hot.
