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Ingredients
- 2 12 lbs Brussels sprouts, trimmed and cut in half
- 1 tablespoon olive oil
- 1 -2 teaspoon cumin seed, to taste
- 13 cup fresh basil, chopped
- 2 tablespoons butter
- salt and pepper
Method
- Add olive oil, sprouts and cumin seeds to a 5-6 qt pan over high heat.
- Stir often until sprouts are slightly browned, about 5 minutes.
- Add 1 cup water, cover, reduce heat to medium high, and cook, stirring occasionally, until sprouts are tender when pierced, 6-8 minutes.
- If liquid evaporates before sprouts are tender, add a little more water.
- Uncover and add butter; stir often until butter is melted.
- Stir in basil.
- Add salt and pepper to taste.
