I could eat Brussels sprouts everyday all fall and winter, and there’s really no reason not to eat them by the bushel. These little cruciferous noms are a powerhouse of nutrients. High in fiber, vitamins C and K, and antioxidants, Brussels are also anti-inflammatory and can help regulate blood sugar.* But all that aside, and most importantly in my book, they are delicious!

This is my go-to recipe, and although we eat them regularly, these roasted Brussels sprouts are anything but ordinary. The ground coriander and garlic powder give them a nice seasoned crust that’s accentuated by roasting. And if you’ve never cooked with whole cumin seeds before, be prepared to fall in love. The seeds lend the same great cumin flavor but packed into toasted, crunchy little nuggets that add surprising texture to each bite.

Usually I serve these roasted Brussels sprouts as a side dish with roasted chicken or steaks. However, I also like to throw them in with some other roasted vegetables and some salad greens or rice for a nourishing veggie bowl. You can also dress this dish up with some crumbled feta or a zesty yogurt sauce if you’re feeling fancy.

Ingredients:

• 1 lb. Brussels sprouts, cleaned, trimmed, and halved

• 1 TBS. olive oil

• 1 tsp. ground coriander

• 1/2 tsp. kosher salt

• 1/2 tsp. whole cumin seeds

• 1/4 tsp. garlic powder

• 1/4 tsp black pepper

Method:

1. Preheat the oven to 400ºF.

2. Combine all the ingredients in a bowl and stir the Brussels sprouts thoroughly to evenly coat them with the seasonings and oil.

3. Pour the Brussels sprouts into a casserole dish and bake in the oven for 25-30 minutes. Shake and flip them once half way through roasting. The sprouts should be tender enough to cut with a butter knife and crispy on the outside.

*Nutrition Information