Roasted Garlic Brussels Sprouts

 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.