These brussell sprouts are an ideal balance of flavours and textures. The tender centres and crispy outer leaves along with the crunch of the roasted almonds add texture and the dressing and gremolata add a balance of flavours and freshness in turn. Served over hummus it’s the perfect side, light meal or vegetarian mezze addition.

That pomegranate dressing is such a lovely combination of sweet, sour and salty and it sets of the roasted brussell sprouts. I add roasted garlic to it to increase that richness of flavour. The hot brussel sprout are tossed with half the gremolata and dressing before you add more to garnish, this means that the whole dish is perfectly seasoned with flavours bombs throughout rather than just sprinkled over the top.

You could serve this along side your favourite roast or with a series of other salads and vegetarian dishes for a vegetarian feast. I’d suggest this roasted radish and chickpea salad, couscous fritters and crispy coconut and sesame cauliflower. Yes please.

The gremolata adds a fresh zestiness to the brussel sprouts that counters the sweetness of the dressing perfectly. i love adding chilli for a little extra spice but it’s totally optional. I’ve left the gremolata pretty chunky so it’s quick and easy to make. this isn’t a dish that you need to get fussy and particular about, it’s more of a throw it all together and let the flavours have a party kind of thing. The sprouts themselves are roasted in a mix of spices that is a little similar to za’atar so you could just use that if you have it on hand. As I said I love serving these over hummus and you can scoop it all up with some toasted pita – but both are also optional! So many options for you 😉

Serves 4 as a side.

Ingredients

400g Brussell Sprouts

3 cloves garlic

3 Tbs extra virgin olive oil

1 tsp sumac

2 tsps thyme

1/4 tsp all spice

1 cup hummus (to serve – optional)

1/4 cup roasted almonds, roughly chopped

1/4 cup flat leaf parsley, roughly chopped

1 tsp lemon zest

1 birdseye chilli, seeds removed, finely diced

1 Tbs Pomegranate molasses

1 Tbs lemon juice

1 Tbs extra virgin olive oil

Directions

Preheat oven to 180 degrees celsius and line a baking tray.

Cut brussell sprouts in half and toss with the sumac, all spice, thyme and 2 Tbs of oil. Once evenly coated spread in a single layer on the prepared tray along with the garlic, in it’s skin. Season with salt and pepper. Roast for 25-35 minutes. Shake the tray at least 3 times during cooking. The roasting time will depend on the size of your brussell sprouts, they’re reader when the outer leaves are crispy and they feel soft when you press against them. 

Meanwhile mix together the lemon zest, chilli, parsley and roasted almonds.

Combine the molasses, lemon juice and remaining olive oil along with a generous pinch of salt. Once soft squeeze the roasted garlic from it’s skin and smash with the side of a knife. Add these to the dressing and stir to combine.

While the brussell sprouts are still on the tray toss them with 1/2 the dressing and 1/2 the gremolata.

Spread the hummus on a plate and pile the dressed brussell sprouts on top drizzle over the remaining dressing and sprinkle over the remaining gremolata. Serve with pita or just scoop up with a spoon.

HH. x