Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

65 calories; calories from fat 46%; protein 3g; fat 3.3g; saturated fat 1.4g; carbohydrates 7.8g; fiber 5g; sodium 41mg; cholesterol 5.1mg.
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