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Cumin-braised Brussels Sprouts

Cumin-braised Brussels Sprouts

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

Sunset NOVEMBER 2002

  • Yield: Makes 10 to 12 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 46%
  • Protein: 3g
  • Fat: 3.3g
  • Saturated fat: 1.4g
  • Carbohydrate: 7.8g
  • Fiber: 5g
  • Sodium: 41mg
  • Cholesterol: 5.1mg

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Cumin-braised Brussels Sprouts Recipe