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Saute the leeks in the butter until they are soft and begin to caramelize (about 10 minutes)
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Cut the bottom part of the brussels sprouts, and halve or quarter them.
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Bring a pot of salted water to a boil, and add the brussels sprouts. Cook for 5 minutes and drain.
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Saute the brussels sprouts in olive oil, salt and pepper, until they begin to get a nice color (5-7 minutes).
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Add the leeks back to the pan, and stir.
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Add the sour cream, mixed with the cumin, and smashed garlic and stir.
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Add the Parmesan cheese, and combine everything.
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Taste and adjust the garlic/salt/pepper content, and cook for just a couple more minutes.
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Optionally, sprinkle more Parmesan cheese on top, and put under the broiler to get a nice cheesy top.