Cumin-braised Brussels Sprouts

Vegetarian
Gluten Free
Health score
12%
Cumin-braised Brussels Sprouts
45 min.
12
68kcal

Suggestions


If you're looking for a deliciously unique side dish, look no further than these Cumin-Braised Brussels Sprouts. This vibrant and flavorful recipe not only elevates the humble Brussels sprout but also boasts vegetarian and gluten-free credentials, making it an ideal addition to any meal, especially for those with dietary restrictions. With just the right balance of earthy cumin, rich butter, and fresh basil, every bite of these Brussels sprouts is a delightful experience that will leave your taste buds craving more.

This dish is remarkably easy to prepare and can be ready in just 45 minutes, making it a perfect choice for busy weeknights or impressive gatherings with friends and family. The warm, nutty flavors of the cumin seeds perfectly complement the natural sweetness of the Brussels sprouts, while the addition of fresh herbs provides a bright touch that ties everything together beautifully.

Gather your ingredients and get ready to transform the way you enjoy Brussels sprouts. Whether served alongside a festive holiday meal or as a side at a casual dinner, these Cumin-Braised Brussels Sprouts are sure to impress and satisfy. Experience this delightful dish that celebrates fresh produce and bold flavors, and watch as it quickly becomes a favorite on your table!

Ingredients

  • 2.5 pounds brussels sprouts 
  • tablespoons butter 
  • teaspoon cumin seeds 
  • 0.3 cup basil leaves fresh chopped
  • tablespoon olive oil 
  • 12 servings salt and pepper 

Equipment

  • bowl
  • frying pan

Directions

  1. Trim and discard stem ends from brussels sprouts; rinse sprouts.
  2. Cut each in half, through stem end.
  3. 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.
  4. 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.
  5. Uncover and add butter; stir often until butter is melted. Stir in fresh basil, if using, and salt and pepper to taste.
  6. Pour into a serving bowl.

Nutrition Facts

Calories68kcal
Protein16.8%
Fat39.19%
Carbs44.01%

Properties

Glycemic Index
13.08
Glycemic Load
1.57
Inflammation Score
-7
Nutrition Score
14.844782459023%

Flavonoids

Naringenin
3.11mg
Luteolin
0.31mg
Kaempferol
0.81mg
Quercetin
1.81mg

Nutrients percent of daily need

Calories:68.46kcal
3.42%
Fat:3.38g
5.21%
Saturated Fat:1.42g
8.89%
Carbohydrates:8.55g
2.85%
Net Carbohydrates:4.93g
1.79%
Sugar:2.09g
2.32%
Cholesterol:5.02mg
1.67%
Sodium:232.75mg
10.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.26g
6.53%
Vitamin K:170.9µg
162.77%
Vitamin C:80.46mg
97.52%
Manganese:0.33mg
16.61%
Vitamin A:808.11IU
16.16%
Folate:58.18µg
14.55%
Fiber:3.62g
14.48%
Potassium:373.16mg
10.66%
Vitamin B6:0.21mg
10.44%
Vitamin B1:0.13mg
8.85%
Iron:1.46mg
8.13%
Vitamin E:1.06mg
7.1%
Phosphorus:66.97mg
6.7%
Magnesium:22.82mg
5.71%
Vitamin B2:0.09mg
5.11%
Calcium:43.11mg
4.31%
Vitamin B3:0.72mg
3.59%
Copper:0.07mg
3.52%
Vitamin B5:0.3mg
2.96%
Zinc:0.41mg
2.75%
Selenium:1.55µg
2.21%
Source:My Recipes