Prep time: 10 minutes
Cook time: 30 – 45 minutes
1 stalk Brussels sprouts
1 red onion, chopped
3 cloves garlic, chopped
4 tbsp olive oil
2 tsp chili powder
2 tbsp ground cumin
2 tsp nutmeg
pomegranate seeds (optional garnish)
1. Clean Brussels sprouts and cut them in half lengthwise.
2. Combine Brussels sprouts, chopped onion, garlic, olive oil, and spices in a bowl and mix well.
3. Spread in a single layer on a baking sheet and roast for 45 minutes at 375 degrees (or 30 – 35 minutes at 450 degrees).
Serve with fresh pomegranate seeds