Roasted Brussels Sprouts with Cumin

This recipe serves:  8

1 pound red onions, peeled and cut into 1-inch chunks
2 pints brussel sprouts, trimmed, halved
2 small zucchini, halved lengthwise and cut into 1-inch chunks
2 tablespoons olive oil
1 tablespoon cumin seeds
salt and pepper, to taste
1. Heat the oven to 400°F. Combine the onions, brussel sprouts, zucchini, olive oil, cumin seeds, salt and pepper in a large bowl and toss well.

2. Transfer the vegetables to two baking sheets and roast until softened slightly and lightly browned, about 40 minutes.

3. Transfer to a serving dish and serve warm or at room temperature.

Serving Size: 3/4 cup

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