Cumin-Roasted Brussels Sprouts

If you have fleur de sel in the house, the extra crunch goes beautifully here (but no need to go buy some—table salt is just fine, too).

2 tsp cumin seeds 2 lbs Brussels sprouts 3 large shallots,

cut in half and thinly sliced 2 garlic cloves, minced ¼ cup vegetable oil (approx.) Salt and black pepper, to taste

1. Preheat oven to 425° F. In a small saucepan, toast cumin seeds over medium heat for 3 to 5 minutes or until fragrant. Spread seeds out on a plate and let cool, then lightly crush with a mortar and pestle (see tip).

2. Trim sprouts and cut in half through the stem end. Place in a large bowl and add crushed cumin seeds, shallots, garlic, oil, salt and pepper. Toss until sprouts are well coated, adding a little more oil if needed. Spread sprouts out in a single layer on a rimmed baking sheet lined with parchment paper. Roast, stirring once or twice, for 25 to 30 minutes or until tender and well browned in places. Serves 6 to 8.

Tip: If you don’t have a mortar and pestle, place the toasted cumin seeds between two layers of parchment paper on a cutting board and roll over them with a rolling pin or even a straight-sided wine bottle. ( The parchment will ensure that your next pastry won’t be cumin-flavoured!)

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