Cumin-Roasted Brus­sels Sprouts

Western Living - - FOOD -

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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