Roasted brussel sprouts with creamy dressing
Love them or hate them, challenge your attitude towards this tasty little vegetable with this recipe by Tescha
- 7 brussels sprouts, halved
- 2 teaspoons mixed herbs
- 2 teaspoons chilli flakes
- 3-4 tablespoons olive oil
- pinch of salt & pepper
- handful of fresh pomegranate arils (pips/seeds)
- 3 tablespoon hummus
- 1 tablespoon plain Greek or Bulgarian yogurt
- I freshly squeezed lime
This recipe was sent to us by Tescha from Naturally Tescha and makes great use of a much undeservedly maligned vegetable - the classic sprout!
for the sprouts
Place halved brussel sprouts in baking tray and drizzle with olive oil.
Add salt, pepper, mixed herbs and chilli flakes. Rub onto brussel sprouts, ensuring that they are well coated.
Place in the oven and roast at 200°C for 30 minutes, turning the sprouts every 10 minutes to ensure that they brown evenly and don't burn.
Remove from oven, add the pomegranate arils and place in serving dish.
for the dressing
In a bowl, mix hummus, yoghurt and lime juice well. Add a pinch of salt and pepper. Either serve on the side or drizzle the sprouts with the dressing.