Don’t knock these until you try them. Seriously. When you roast brussels sprouts their outer leaves go super crispy and they take on big flavours like the cumin and coriander that I’ve used here. Gone are the days of smelly boiled sprouts!
Makes 1 roasting tray
- About 25 brussels sprouts, washed
- 1 Tbsp olive oil or melted coconut oil
- ½ Tbsp cumin seeds
- 1 tsp ground coriander
- ½ tsp ground cumin, optional
- Salt and pepper
- Chilli flakes and sesame seeds, to serve
- Preheat the oven to 200˚C/ 400˚F
- Slice the brussels sprouts in half and place them into a large roasting dish. Pour the oil over top of the sprouts and then sprinkle them with the cumin seeds, ground coriander, salt and pepper. Mix everything together well by either shaking the tray or using your hands so that the sprouts are evenly coated.
- Place them into the oven and roast for around 25 minutes, or until they are tender in the middle but crispy and golden-brown on the outside – that’s the best bit!
- Serve with chilli flakes and sesame seeds, if desired.