Brussels sprouts with garlic in the oven
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Roast Brussels sprouts with garlic, cumin, and a spoonful of brown sugar. Brown sugar adds a nice glossy sheen, while red pepper balances the sweetness, creating a savory and rich flavor. Garnish with cilantro and serve alongside meat or chicken.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 600 g Brussels sprouts
- 0.5 tsp cumin
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Recipes with similar ingredients: Brussels sprouts, brown sugar, lemon juice, cumin, garlic, red pepper flakes, cilantro
Cooking the dish according to the recipe:
- In a small skillet over medium heat, heat 2 tablespoons olive oil; add 2 crushed garlic cloves and 1/2 teaspoon each of cumin seeds and coarse salt and cook for 2 minutes. Add 1 tablespoon brown sugar, the juice of half a lemon, and a pinch of red pepper flakes. Toss on a baking sheet with 1½ lbs. halved Brussels sprouts.
- Bake at 230°C until cooked through, 18-24 minutes. Sprinkle with cilantro.
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