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Author Notes: I've been playing around with several recipes and wanted to merge them all into one because it sounded to me like ultimate comfort food. something about that bit of cumin that makes the brussels sprouts taste meatier and more earthy and autumnal. I could eat this every day especially on a day like today, rainy, cold, gray. This is the dish my vegetable-hating friends clamor for when they come over - a real winner EVEN for people who make a "yuck" face when brussels sprouts are mentioned! —sassyradish
- 1.5 pounds brussels sprouts
- 1 finely sliced leek
- 2 sliced shallots
- 3 tablespoons unsalted butter
- 1/4 teaspoon sea salt
- 1 cup heavy cream
- 1 tablespoon lemon juice
- 1 zest of 1 lemon
- 1/4 teaspoon cumin
- pinch freshly ground pepper
- Trim the stem end of each sprout and discard any brown or rotting leaves. Cut the sprouts into quarters and set aside. Carefully clean the leek and slice it discarding the stringy, green part.
- In a cocotte, or a large skillet, melt the butter over medium-high heat. Add the Brussels sprouts, the leek, and the shallot, cumin and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes or so.
- Pour in the cream, stir to mix, and then cover the pot. Reduce the heat to low or medium low so there’s a slow simmer. Braise until the sprouts are tender enough to be pierced easily with the tip of a paring knife, about 30-35 minutes.
- Remove the lid, and stir in the lemon juice. Taste for seasoning, and adjust as necessary. Let the pan simmer, uncovered, for a minute or two to thicken the cream to a glaze that loosely coats the sprouts. At last moment, stir in lemon zest and serve immediately.
- This recipe was entered in the contest for Best Brussel Sprouts
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