Best 5 Brussel Sprouts With Cumin Recipes

ROASTED GARLIC BRUSSELS SPROUTS

Steps:

• Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.

HOME

Steps:

• Method 1. Strip any sad-looking outer leaves from your sprouts, if needed. Halve or quarter them, according to size. 2. Place a frying pan or wok over a high heat. Toast the cumin seeds for 1 min. Add the butter. Let it froth up, sizzle and go a little golden brown. 3. Add your sprouts, a good pinch of salt, pepper and the lemon zest. Cook for 2 mins, till the sprouts start to soften and colour a little. 4. Add 2-3 tbsp water. Let it sizzle up and almost evaporate, till the sprouts are bright green and tender. You should have a silky butter sauce. 5. Squeeze over a good bit of lemon juice. Taste. Adjust seasoning, if needed. Serve.

BRUSSELS SPROUTS WITH CUMIN

Steps:

• Trim off the ends of the sprouts and make a small gash in the bottom of each. Add to a saucepan with water to cover and salt.
• Bring to a boil and simmer to the desired degree of doneness, about 10 minutes (longer if necessary). Drain.
• Heat the butter in a saucepan. Add the onions and cook until wilted. Add the sprouts, cumin, salt and pepper, and cover. Simmer for 5 minutes, shaking the pan on occasion.

BRUSSEL SPROUTS WITH CUMIN

Steps:

• Set oven to 350 degrees Cut brussel sprouts in half Put in a ziploc bag Add oil to lightly cover sprouts (approx 1/4-1/3 cup) Add 1/2 tsp cumin Add 1/2 tsp kosher salt Close bag, shake well to evenly coat Put on a cookie sheet and bake for 30 mins Turn over about 15 mins into cooking time

SHEET-PAN CUMIN PORK CHOPS AND BRUSSELS SPROUTS

Steps:

• In a large bowl, combine brown sugar, salt, cumin seeds, ground cumin, black pepper, red-pepper flakes and garlic until mixture resembles wet sand.
• Smear mixture all over pork and let sit at room temperature for at least 20 minutes, refrigerate, covered, up to 24 hours.
• Heat oven to 450 degrees. In a bowl, toss brussels sprouts and sage leaves with oil and a large pinch of salt and pepper. Spread out on a quarter-size rimmed baking sheet (or in a 9-by-13-inch baking dish) and place in the oven. Place the pork on a second quarter-size rimmed baking sheet (or use a regular rimmed baking sheet) and place in the oven along with the sprouts.
• Roast pork and sprouts for 15 minutes. Flip the chops over and give the sprouts a stir, and continue roasting until the pork is cooked through (135 degrees for medium-rare) and the sprouts are browned and tender, 5 to 10 minutes more. Let pork rest 5 minutes before slicing off the bone as you would a steak. Serve together, with lemon wedges.