Cumin-braised Brussels Sprouts

Notes: Shelia Schmitz claims this recipe has been known to convert many brussels sprouts skeptics.
Makes 10 to 12 servings


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2 1/2 pounds brussels sprouts
1 tablespoon olive oil
1 teaspoon cumin seeds
1/3 cup chopped fresh basil leaves or 2 tablespoons dried basil
2 tablespoons butter
Salt and pepper


1. Trim and discard stem ends from brussels sprouts; rinse sprouts. Cut each in half, through stem end.

2. Add olive oil, brussels sprouts, and cumin seeds to a 5- to 6-quart pan over high heat; stir often until sprouts are slightly browned, about 5 minutes. Add 1 cup water (and the basil if using dried); cover, reduce heat to medium-high, and cook, stirring occasionally, until sprouts are tender when pierced, 6 to 8 minutes. If liquid evaporates before sprouts are tender, add a little more water to prevent scorching.

3. Uncover and add butter; stir often until butter is melted. Stir in fresh basil, if using, and salt and pepper to taste. Pour into a serving bowl.

Created date

August 2004

Nutritional Information

Calories 65
Caloriesfromfat 46 %
Protein 3 g
Fat 3.3 g
Satfat 1.4 g
Carbohydrate 7.8 g
Fiber 5 g
Sodium 41 mg
Cholesterol 5.1 mg