2 tbsp extra virgin olive oil
2 cloves garlic, minced
½ tsp cumin seeds
1tsp kosher salt
1 tbsp brown sugar
½ lemon, juiced
crushed red pepper flakes, to taste
1 ¼ lb Brussels sprouts, halved
cilantro, torn (to taste)
Preheat the oven to 450°.
Heat 2 tbsp of oil in a small skillet over medium heat; add the garlic, cumin seeds and salt and cook for 2 minutes.
Stir in the brown sugar, lemon juice and pepper flakes. Remove from the heat.
In a large bowl toss the Brussels sprouts with the oil and seasoning mixture until well coated. Transfer to a baking sheet and roast for 20-30 minutes, or until tender. Toss with torn cilantro, if desired and serve.
Great at Thanksgiving or with grilled fish.