- 2 onions, peeled and chopped
- 500 g Brussels sprouts, washed and sliced
- 30 g unsalted butter
- 1 tbsp olive oil
- 2 tsp cumin seeds
- 2 tsp coriander seeds
Fry the chopped onions in the oil in a pan over a low heat for 5-10 minutes until they’re just soft.
Crush the cumin seeds with the coriander seeds and add to the pan. Cook for a further minute.
Stir in the Brussels sprouts and cook for 8-10 minutes until just tender.
Stir in the butter and serve for a tasty seasonal side dish.