Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Soak whole sprouts in a large bowl of cold, salted water to clean. Then trim and discard ends and any bitter outer leaves. Cut each in half lengthwise, then slice thinly across width.

Heat the oil in a large skillet over medium high heat. saute the sprouts and onion with the cumin, salt and pepper until the sprouts start to brown. Add water and cook until barely limp, about 4 minutes. Stir in the lime juice and serve immediately.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Balsamic-Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Grilled Brussels Sprouts

Recipe courtesy of Alton Brown

Basic Brussels Sprouts

Recipe courtesy of Alton Brown

Crispy Brussels Sprouts

Recipe courtesy of Daphne Brogdon

Roasted Garlic Brussels Sprouts

Recipe courtesy of Food Network Kitchen

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Recipe courtesy of Food Network Kitchen

Baby Carrots

Recipe courtesy of Rachael Ray

Baked Potato Wedges

Recipe courtesy of Ina Garten

French Potato Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories