Roast brussels sprouts with sun-dried tomatoes on cumin-rice

Roast 1 lb Brussels sprouts.  How?  Well, clean 'em, take off the upper-most layer of leaves, and cut them in half length-wise.  Then put it in a large bowl, and drizzle with 1 tbsp olive oil and salt to taste.
Mix this all up till they are well coated.
Place them in a baking pan, and roast in an oven at 400°F for 20-30 minutes.  You basically want this to - at least - be "done" to the point where a toothpick  enters with no resistance.  After that, you can caramelize (burn!) it to the desired level of brown-ness (blackness! yes - I like it somewhat burnt-y)

 
While the Brussels sprouts are roasting, prepare the cumin-rice with 1 cup rice.  You're basically just making rice with the following added to it before starting 
In a small sauce-pan (or ladle, or some such), add
1 tsp cumin seeds

1 tbsp olive oil
and heat on high till the seeds just start crackling.  (Yeah, this is kinda like what we call "voggarne" in south india)Then, prepare the rice pretty much the way you'd do it normally, but add the cumin-mixture to to the rice, before you start.

When the Brussels sprouts are almost done, toss in the following 7 pieces oil-cured sun-dried tomatoes diced into 1/2" strips
2 tbsp pine nuts
and roast for an additional 3 minutes

Finally, mix together the following as a side-dish 1 large tomato diced into 1/2" chunks
1/2 lemon - juice thereof  8 Taggiasca olives chopped salt to taste
(Why this?  The rice/sprouts are slightly dry, and the juicy/briny/acidic flavor of the tomato-mix is a nice complement, as is the temperature variance. 
Divide the cumin-rice into 4 bowls. Divide the roasted Brussels sprouts mix on top of the rice. Top with fresh ricotta, and serve with the tomato/olive mix on the side, and a glass of prosecco, or rosé.  Mmmmmm
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