Boil a large pot of water and drop the sprouts into the boiling water, making sure they’re covered completely. Boil them for 2-3 minutes and prepare a bowl of ice water while you wait.
Remove the sprouts using a slotted spoon and drop them into the ice water to halt the cooking process. Drain the sprouts and set them aside.
Heat the olive oil in a saucepan and add the cumin seeds, letting them crackle.
Add the blanched sprouts and cover the pan, then cook for 5 minutes, shaking the pan occasionally.
Turn off the heat and season the sprouts with lemon juice, salt, and pepper.