Pre-heat oven to 375°. For every one pound of brussel sprouts, use 1 ½ Tbsp. of olive oil and 1/3 tsp. of cumin. If brussel sprouts are large then cut in half lengthwise after blanching. Wash then slice off 1/16 of an inch of the stem end of each brussel sprout then cut a crisscross on stem end.