Source: dLife

Brussels Sprouts that have been known to convert sprout skeptics.

Servings

2.5 lb Brussels Sprouts, fresh
1 tbsp olive oil
1 tsp cumin seeds
0.33 cup fresh basil (or 2 tbsp dried basil)
2 tbsp Butter, unsalted
1 pinch salt and pepper

1 Wash sprouts. Trim and throw away stems and leaves and slice in half.
2 Heat olive oil, Brussels sprouts, and cumin seeds in a pan over high heat, stirring frequently.
3 Cook for 5 minutes or until sprouts are browned. Pour in 1 cup of water and basil (if dried). Lower heat to medium high and place lid over.
4 Stir frequently and cook 6 to 8 minutes or until sprouts are soft. Liquid tends to evaporate before sprouts are done, so add a little more to prevent burning.
5 Stir butter into pan and let melt. If using fresh basil, mix in now and sprinkle with salt and pepper. Remove from heat and spoon into a serving platter.

Be sure not to overcook or burn Brussels sprouts. This is a good dressing for broccoli as well.