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Crispy Brussels with pomegranate and hummus on a white plate, on a marble background.

Crispy Brussels with Pomegranate, Lemon & Hummus

4.3 from 4 reviews
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: Serves 4 as a side. 1x
  • Category: Appetizer, side, vegetarian, easy, Brussels sprouts, gluten-free, dairy-free, vegan
  • Cuisine: American, fusion

Description

This recipe hits all the stops. It’s sweet, salty, crunchy, and creamy. Moreover, it’s vegetarian- and vegan-friendly and loaded with healthy ingredients.

Ingredients

Units Scale
  • 1 tbsp extra virgin olive oil
  • 4 cup Brussels sprouts
  • Salt, dash
  • Pepper, dash
  • 1/2 pomegranate
  • 1/2 cup hummus
  • 1/4 fresh lemon
  • Extra olive oil

Instructions

  1. Preheat the oven to 450℉ (230℃).
  2. Grease a baking tray with 1 tbsp of olive oil.
  3. Trim the Brussels sprouts and chop into quarters.
  4. Preheat the oven to 450℉ (230℃).
  5. Grease a baking tray with 1 tbsp of olive oil.
  6. Trim the Brussels sprouts and chop into quarters.
  7. Add the Brussels sprouts to the baking tray, and season with salt and pepper.
  8. Insert the baking tray into the oven and bake the Brussels at 450℉ for 15-20 minutes until crispy.
  9. While the Brussels are roasting, remove the pomegranate arils from their membranes.
  10. Use a butter knife to spread the hummus evenly over a serving platter or plate.
  11. Spoon the crispy Brussels sprouts over the hummus. Squeeze the lemon over the Brussels sprouts.
  12. Sprinkle the pomegranate arils over the Brussels sprouts and hummus. Drizzle the platter with olive oil to finish. Serve immediately.

Find it online: https://www.edwinaclark.com/crispy-brussels-sprouts-with-pomegranate-hummus/