Brussels Sprouts With Cumin

• 3 pints Brussels sprouts
• Salt to taste
• 4 tablespoons butter
• 1 cup finely chopped onions
• 1 teaspoon ground cumin
• Freshly ground pepper to taste

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

brussels, salt, butter, onions, ground cumin, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1265 (may not work)