Cumin-Roasted Brussels Sprouts from Best Of Bridge Sunday Suppers
Courtesy of Best of Bridge Sunday Suppers by Best of Bridge © 2017 www.robertrose.ca Available where books are sold. Image credit: Matt Johannsson, Reflector Inc.
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Cumin-Roasted Brussels Sprouts
Sprouts are the new cool thing on restaurant menus everywhere. If you have a fancy flaky salt in the house, the extra crunch goes beautifully here (but no need to go buy some — table salt is just fine too). These are the perfect side dish to any meal!
Makes 6 to 8 servings
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-flavored!)
- 2 tsp cumin seeds (10 mL)
- 2 lbs Brussels sprouts (1 kg)
- 3 large shallots, cut in half and thinly sliced
- 2 garlic cloves, minced
- 1⁄4 cup vegetable oil (approx.) (60 mL)
- salt and black pepper to taste
Preheat oven to 425°F (220°C)
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 in a mortar and pestle (see tip).
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.
If you enjoyed this recipe, be sure to check out my Best Of Bridge Sunday Suppers cookbook review which contains a Sheet Pan Chicken With Pistachios And Honey recipe, as well as a Brown Sugar Panna Cotta recipe, both of which I have shared with permission of the publisher. You can purchase Best Of Bridge Sunday Suppers on Amazon.