Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together.
Ingredients
Brussels sprouts
- 2 lbs Brussels sprouts 900 g
- 3 Tbsp extra-virgin olive oil 45 mL
- 1 tsp salt 5 mL
- 1 tsp pepper 5 mL
- 1 tsp smoked bittersweet paprika 5 mL
Red pepper hummus
- 14 oz can chickpeas rinsed and drained, 398 mL
- 9 or 10 piquillo or sweet red peppers
- 2 garlic cloves peeled
- 2 Tbsp tahini 30 mL
- 1 tsp hot smoked paprika 5 mL
- 1 tsp sherry vinegar 5 mL
- 1/2 tsp pomegranate molasses + additional 2 for garnish 2 mL, 10 mL
- 2 Tbsp extra-virgin olive oil 30 mL
- 1/4 tsp salt 1 mL
Instructions
- Preheat oven to 425 F (220 C).
- In large bowl, combine Brussels sprouts, oil, salt, pepper, and bittersweet paprika. Pour onto 2 baking sheets, being careful not to crowd, and bake for about 20 minutes, flipping once at the 10-minute mark. While sprouts are cooking, put together the hummus.
- In food processor or blender, blend chickpeas, piquillo peppers, garlic, tahini, hot paprika, vinegar, and pomegranate molasses. On slow speed, add olive oil in a thin stream to combine. Taste and add salt, if required.
- Spread a shallow layer of hummus onto serving platter. Once sprouts are lightly browned, remove from oven, skewer with toothpicks, and arrange on red pepper hummus-lined platter. Drizzle with additional pomegranate molasses and serve immediately.
