All About the Veg! is a biweekly recipe column where Best of Vegan contributor Seiran Sinjari breaks down one amazing plant at a time. In today’s column, she talks about Brussels sprouts, a must during the winter holiday season. Her recipe for festive Brussels sprouts over hummus makes a delicious side dish for the holiday dinner table!
Hello, December 1st and festive season! It’s time to use all our warm and aromatic spices, sprinkle some pomegranate arils on everything and drink hot beverages of all kinds.
The holiday feasts won’t be complete without at least one dish with Brussels sprouts, it’s a must! I know there are two teams when it comes to Brussels sprouts, this week’s recipe could make us all a big happy ‘team yay’!
These Brussels sprouts are first roasted until crispy, then tossed in an aromatic sweet and sour glaze along with some toasted almonds, pomegranate arils, and orange fillets. To make it even better, we’re serving them over creamy hummus which you can scoop up with the Brussels sprout or some bread. Yummy, right?
Ingredients
- 500 g Brussels sprouts - trimmed and halved
- 1 ½ tbsp olive oil
- salt & pepper to taste
- 1 small orange - juiced
- 1 ½ tbsp pomegranate molasses or balsamic glaze
- 1 tbsp olive oil
- 2 tsp tbsp agave syrup
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- ¼ tsp ground cinnamon
- ⅓ tsp ground ginger
- 50 g roasted almond flakes
- pomegranate arils from ⅓ pomegranate
- 2 small oranges - cut into fillets
- 300 g hummus - homemade or store-bought
- 1 tbsp finely chopped parsley
Instructions
- Preheat the oven to 220ºC / 425ºF.
- Place the Brussels sprouts on a lined oven sheet and drizzle with 1 ½ tbsp olive oil, season with salt & pepper. Toss to coat on all sides, then arrange them in a single layer with cut side down. Roast in the oven for 20 minutes.
- In a small bowl, whisk together orange juice, pomegranate molasses (or balsamic glaze), olive oil, agave syrup, cloves, allspice, cinnamon, ginger salt, and pepper. Pour into a pan and let simmer over medium heat until it has reduced to half or it coats the back of a spoon. Set to the side.
- After 20 minutes, flip the Brussels sprouts and roast for another 5-7 minutes or until they are golden brown and crispy on the outside.
- Place roasted Brussels sprouts in a bowl, pour the glaze on top and gently mix to coat all Brussels sprouts. Add the roasted almond flakes, pomegranate arils, and orange fillets and mix again.
- Spread the hummus in a thick layer over a serving plate, top with the Brussels sprouts, and finish with the parsley and some freshly cracked black pepper. Serve while warm.
Notes
Recipe, text, and photography by Seiran Sinjari.
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