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