Prep: Yield:

Developed in the Tribune test kitchen by Mark Graham. medium to large Brussels sprouts, trimmed, cut in half through the core tablespoons olive oil teaspoons salt teaspoon ground cumin teaspoon each, ground: cinnamon, coriander teaspoon crushed red pepper flakes cloves garlic, minced teaspoon minced fresh ginger large mint leaves, finely chopped Cilantro leaves Heat olive oil over medium-high heat in a large skillet. Stir in Brussels sprouts; cook, stirring occasionally, until deeply caramelized and crisped on all sides, about 12 minutes. Stir in salt, cumin, cinnamon, coriander, red pepper flakes, garlic and ginger. Cook, stirring constantly, until fragrant, about 3 minutes. Transfer to a serving dish; garnish with mint and cilantro leaves.

155 calories, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 7 g carbohydrates, 2 g sugar, 3 g protein, 601 mg sodium, 3 g fiber