Cumin-braised Brussels Sprouts Recipe

Ingredients
<br>- 2 1/2 pounds Brussels sprouts
<br>- 1 tablespoon olive oil
<br>- 1 teaspoon cumin seeds
<br>- 1/3 cup chopped fresh basil, or 1/3 as much dried basil
<br>- 2 tablespoons butter
<br>- Salt and pepper
<br><p></p>Directions
<br>step 1: Trim and discard stem ends from brussels sprouts; rinse sprouts. Cut each in half, through stem end.
<br>step 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.
<br>step 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.
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Ingredients
- 2 1/2 pounds Brussels sprouts
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1/3 cup chopped fresh basil, or 1/3 as much dried basil
- 2 tablespoons butter
- Salt and pepper

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

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