Yesterday evening, I invented this lovely side dish! A mix of cumin roasted vegetables including cut up Brussels sprouts. A while ago, I roasted them for the 1st time & thought that roasting them, bring out, their sweeter flavor!!! I loved it. Now, I tested them with ground cumin. The Brussels sprouts loved it & so did we!
Step 1: Gather Your Ingredients!
Recipe: For 2 persons as a side dish
6 large carrots, peeled, each cut up horizontally into 4 longer pieces
4 fat cloves of garlic, unpeeled
20 fatty big Brussels sprouts, cleaned, each cut up into 2
2 teaspoons ground cumin
1/8 teaspoon Maldon sea salt & a few pinches more
10 grins of finely milled black pepper
3 tablespoons of a fruity extra virgin olive oil
To serve: whatever you want. I served it with 1 big cleaned cut up leek, 1 fat clove of garlic & 1 dried Padrón chili pepper cut up. Fried it all in that same fruity oil & seasoned it with black pepper & some sea salt. Then, I added this to fried vegan gyros. I also fried in that same olive oil some 1 day old sweet potato pieces.
Step 2: Method!
Preheat your oven to 200°C ( 400 F) for 10 minutes.
Place all veggies, in 1 layer in a non-stick roasting tin. Scatter your ground cumin over it. Add black pepper & sea salt, all evenly spread over the veggies. Drizzle your olive oil over it & with clean hands, mingle everything together! Place into your hot oven & roast for 25 minutes. After 13 minutes of roasting, turn veggies over for an equal roast & to prevent burning. Serve!
I served my side dish with the above vegan gyros & spiced up leek, garlic, chili pepper & fried in olive oil sweet potato pieces! Enjoy! xxx
You also can find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/02/14/vegan-gluten-free-cumin-roasted-vegetables/