You can blanch the Brussels sprouts a day or two in advance and refrigerate. Remove them from the refrigerator about 20 minutes before crisping them up.
- 1 1/2 Teaspoon salt
- 24 medium to large Brussels sprouts, trimmed, cut in half through the core
- 6 Tablespoons olive oil
- 1/2 Teaspoon ground cumin
- 1/4 Teaspoon each, ground: cinnamon, coriander
- 1/4 Teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 1/2 Teaspoon minced, fresh ginger
- 10 large mint leaves, finely chopped
- Cilantro leaves
Bring 2 quarts of water and 1 teaspoon of the salt to a boil in a large pot.
Add the Brussels sprouts; cook at a boil, stirring occasionally, until they are bright green and the core is slightly tender, about 5 minutes.
Drain; lay out on a sheet pan in a single layer to cool.
You can refrigerate the sprouts at this point, and you can do this step one or two days in advance.
Heat olive oil over medium-high heat in a large skillet.
Stir in Brussels sprouts; cook, stirring occasionally, until Brussels sprouts begin to deeply caramelize and crisp up on all sides, about 12 minutes.
Stir in remaining 1/2 teaspoon salt, cumin, cinnamon, coriander, crushed red pepper flakes, garlic and ginger.
Cook, stirring constantly, until very fragrant, garlic is lightly browned and Brussels sprouts are coated evenly with spices, about 3 minutes.
Transfer to a serving dish; garnish with mint and cilantro leaves.