Brussels Sprouts with Cumin Seed

I admittedly was not a brussels sprouts fan until I heard the Border Girls on the radio lauding shredded brussels sprouts. Basically, I learned that the quick cooking time of shredded sprouts eliminates the possibility of releasing excessive sulfur compounds (sinigrin) which are bitter and stinky and convince people that they dislike brussels sprouts. With some excellent exceptions, I think most brussels sprouts I've had were attempting to mask their overcooked- cabbage taste with copious amounts of bacon and butter. Not that there's anything wrong with bacon and butter. This recipe, in contrast, is a lighter, fresher tasting alternative to the heavy/ maple-y brussels sprouts that tend to be served this time of year.

Brussels Sprouts with Cumin Seeds (adapted from Gourmet and the Border Grill)

  • 1 lb Brussels sprouts
  • 4 T Butter
  • 2 tsp cumin seeds
  • 1/2 ts salt
  • 1/4 ts ground pepper
  • 2 tb fresh lime or lemon juice or to taste

In large bowl of cold, salted water, soak brussels sprouts 10 minutes. Drain; trim ends and discard any bitter outside leaves (be brutal!) Cut each sprout in half lengthwise; thinly slice crosswise on a mandolin or with a good knife. You can also do this with the slicer disk of a food processor. In a large skillet, over medium high heat, melt 2 T butter, cooking until foam subsides. Add half of cumin seeds, half of the sprouts, 1/4 tsp salt and 1/8 tsp pepper; cook over high heat, saute stirring occasionally 3-5 minutes or until sprouts start to brown and are crisp-tender (don't overdo it.) Transfer to a bowl and do the next batch the same way. Transfer the second half to the bowl and stir in lime juice.