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
Find more of Seiran’s recipes at @legallyplantbased.
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