Recipe courtesy Food Network Magazine
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Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.
Photograph by Christopher Testani
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Photo: Roasted Garlic Brussels Sprouts Recipe
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By Military Mom
Dracut, MA
on April 03, 2013
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This is an excellent side dish. The flavors were incredible !! I also used the ground cumin and left out the cilantro (not a fan. My husband was very pleased, this is one of his favorite vegetables and I made it even better. Once you try this recipe, you won't want them any other way.
By lisa.orsatti_12...
Los Angeles, 43
on March 18, 2013
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Love this recipe, the combination of these seasonings and spices come together beautifully. I prefer the ground cumin in this recipe and I use a dried cilantro and add it all together in the beginning. I tasted the brussel sprouts raw with after tossing everything all together and it was still delicious. I'll be using this exact mixture with my sliced/ribboned brussel sprouts as a raw salad to accompany my corned beef for dinner tonight, can't wait!
By JudyMangold
Ontario, CA
on January 23, 2013
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Amazing! I used to boil or steam! Needless to say, this is my new favorite. My husband even loved this recipe. Used ground cumin because I didn't have whole seeds on hand.
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