Recipe

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• 2 lbs brussels sprouts
• 2 small red onions
• 3 tbsp butter
• 1 tsp celery seed
• 2 tsp ground cumin
• 1/4 tsp hot red chili pepper flakes
• 1/2 tsp salt

• 1 Rinse sprouts and trem stems.
• 2 Remove loose outer leaves.
• 3 Cut a small x in bottom of each.
• 4 Bring large pot 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.
• 5 Immediately drain and rinse with very cold water to stop cooking.
• 6 When chilled, drain well. If making ahead, store in fridge in a sealed plastic bag for up to 2 days.
• 7 When ready to serve, peel onions, slice in half, then thinly slice.
• 8 Melt butter in large deep fry pan. Add onions, seasonings and salt.
• 9 Stir often over medium heat, from 5 - 8 mins., to sweeten onions.
• 10 Add sprouts, Cover and stir often until hot which takes about 8 minutes.