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Cumin-braised Brussels Sprouts

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


  • 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

Nutrition 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

How to Make It

  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.