2 1\/2 pounds fresh brussels sprouts
\n1 T. olive oil
\n1 tsp. cumin seeds
\n1\/3 C. chopped fresh basil leaves or 2 T. dried basil
\n2 T. butter
\nSalt and pepper<\/p>\n
Trim and discard stem ends from brussels sprouts; rinse sprouts. Cut each in half, through stem end. 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 C. 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.<\/p>\n
Yield: 10 servings
\nCalories: 65
\nFat: 3.3g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 1\/2 pounds fresh brussels sprouts 1 T. olive oil 1 tsp. cumin seeds 1\/3 C. chopped fresh basil leaves or 2 T. dried basil 2 T. butter Salt and pepper Trim and discard stem ends from brussels sprouts; rinse sprouts. Cut each in half, through stem end. 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 C. water (and…<\/p>\n