Roasted Brussels with Hummus and Pomegranate
Pomegranate seeds add a burst of sweetness to this dish, which is made with roasted Brussels sprouts, hummus, and carrots. The different tastes and textures work well together to make a satisfying and pretty vegan dish. Ingredients: 500g Brussels sprouts, trimmed and halved 2 tablespoons olive oil Salt and pepper to taste 1 cup hummus cup pomegranate seeds Fresh parsley, for garnish Instructions: Preheat the oven to 200C 400F In a bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated Spread Brussels sprouts on a baking sheet in a single layer Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned, stirring halfway through Once roasted, transfer Brussels sprouts to a serving dish Dollop hummus over the roasted Brussels sprouts Sprinkle pomegranate seeds over the hummus Garnish with fresh parsley Serve immediately and enjoy...
