I’ll be the first to admit that there are way too many recipes on the Internet. And with Friendsgiving right around the corner, it’s impossible not to feel totally overwhelmed…
One of the reasons I started Confetti Kitchen was to curate quality recipes created by others (there are so many!) and tested by me. Whenever I’d host friends for dinner, I’d spend hours researching recipes and trying to put together a great menu. It was SO much work. My hope is that Confetti Kitchen can be your trusted source for simple recipes, and even menus that put it all together for you!
This Roasted Brussels with Hummus and Pomegranate is just one of those fantastic recipes I can’t wait to share with you. It’s a flavorful and healthy side dish – great for vegan dinner party guests. I would never think to serve hummus with Brussels sprouts, but the brightness of the lemon counters the slightly bitter, crispy sprouts. The pomegranate adds more tartness and of course gorgeous specks of red jewels.
With just a few steps, this dish comes together pretty simply. While the Brussels roast, you’ve got time to remove the pomegranate seeds and get your hummus spread on a plate. The assembly is super quick, so it’ll go from oven to table in only a few minutes.
My good friend and registered dietician Edwina Clark created this simple and healthy recipe. Her Instagram is filled with colorful brekkie bowls and salads made in San Francisco (we’re neighbors!) or the gorgeous beaches of her hometown – Sydney, Australia. What makes Edwina’s blog so valuable is that her health facts are LEGIT. She often includes nutrition information for ingredients and cites her research. You can find this recipe, along with many other tasty eats, on her blog.
Give our Roasted Brussels with Hummus and Pomegranate a try? We’d love to know how you liked it! Leave a comment below or share a photo on Instagram using #confettikitchen!
What You Need
1 tablespoon olive oil + extra for garnish
4 cups Brussels sprouts
Freshly ground black pepper
1/2 cup hummus
1/4 of a lemon
1/2 cup pomegranate seeds
Chef’s or paring knife
Preheat the oven to 450℉. Lightly coat a baking pan with olive oil.
Trim the stem end of the Brussels sprouts, then slice into halves.
Add the sprouts to the pan, and season with a pinch of salt and pepper.
Roast the Brussels sprouts for 15-20 minutes until crispy. If you purchased the pomegranate whole, use this time to remove the seeds. You’ll need roughly 1/2 cup.
Plate and serve!
Spread the hummus evenly on a serving platter or plate. Arrange the sprouts on top. Squeeze the lemon over the sprouts, and sprinkle with the pomegranate seeds.
Finish with a light drizzle of olive oil and serve immediately.
Check out the original recipe (and many other healthy dishes) by Edwina Clark here!