Categories: Sides

Ingredients

• 2 tbsp olive oil
• 2 garlic cloves, chopped
• 1/2 tsp cumin
• 1/2 tsp kosher salt
• 1 tbsp brown sugar
• Juice of 1/2 lemon
• pinch of red pepper flakes
• 1 1/4 lbs Brussels sprouts, halved
• Cilantro, for serving

Directions

1. Heat olive oil in a small skillet over medium heat; add garlic, cumin and salt and cook 2 minutes. Stir in brown sugar, lemon juice and red pepper flakes. Toss with Brussels sprouts on a baking sheet. Roast at 450 until tender, 18-24 minutes. Toss with torn cilantro.

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