Wash the sprouts and pat dry. Trim off the outer yellow leaves then cut the bottom and slice sprouts lengthwise.
Fill a deep pot with water and add the 1/2 teaspoon cumin powder to it, bring to a boil then barbell the sprouts for 2 minutes.
Let them cool down and slice the onion.
In a small bowl, add garlic, oil, salt, pepper and cumin. Mix well
Put the sprouts with the onion slices in a ziplock bag, add the oil mixture.
Close the bag and shake to coat.
preheat oven to 425F.
Pour the sprouts/onion mixture in a foil lined baking sheet.
Bake for 20 minutes or until it has some dark spots.
Serve as a side dish or an appetizer topped with parmesan cheese ( optional).