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

How to Make It

Step 1
1

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

Step 2
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.

Step 3
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.

Ingredients

 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

Directions

Step 1
1

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

Step 2
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.

Step 3
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.

Cumin-braised Brussels Sprouts