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1 kg brussels sprouts
2 small or 1 large red onions, or cooking onions
3 tbsp butter
1 tsp celery seeds
2 tsp ground cumin
1/4 tsp hot red-chili flakes
1/2 tsp salt
Trim ends off sprouts. Cut a small "X" in bottom of each. Bring a large saucepan of water to a boil. Add sprouts and boil gently, uncovered, just until a fork can be inserted in base without a lot of resistance, from 6 minutes for small sprouts to 12 minutes for large sprouts. Immediately drain and rinse with cold water to stop cooking. When chilled, drain well. If making ahead, store in the refrigerator in a resealable plastic bag for up to 2 days.
When ready to serve, peel onions, slice in half, then thinly slice. Melt butter in a large deep frying pan. Add onions, seasonings and salt. Stir often over medium heat, from 5 to 8 minutes, to sweeten onions. Then add sprouts. Cover and stir often until hot, from 8 to 10 minutes.
Calories 104, Protein 3.6g, Carbohydrates 14.4g, Fat 5.2g, Fibre 5.6g, Sodium 213mg.
A must on many Christmas menus, these sprouts can be prepared ahead.