Disclosure: This post and recipe for Roasted Brussels Sprouts with Dried Cranberries over Hummus was sponsored by Sabra. My opinions are always 100% my own. Thank you for supporting the brands that help keep the lights on at Poet in the Pantry!
Thanksgiving. Ahhh. That feast of all feasts. That fête of all fêtes. Thanksgiving may be the most traditional of our gatherings throughout the year. At my family’s parties, that means antipasto and my aunt leading the prayer of Thanksgiving. Grandma’s homemade rolls are a must (which were pretty much all my little brother ate when he was a kid). I pile my plate high with my mom’s mashed potatoes. And there’s more dessert than could ever possibly be stuffed down your gullet. At my sister-in-law’s, it’s a more polished affair. We’re greeted with signature cocktails and brie en croute. The tablescape is so gorgeous that I must take a photo of it every year. And there are personalized take-home containers, so we can relive the day on the next day, and the next… But there’s something truly wonderful about Friendsgiving and I’m glad to see it growing in popularity.
Thanksgiving can be a bit of a minefield of family relations. Friendsgiving, however, is an occasion to have good food with good friends (of your choosing!) all while filling the day with good times. While I have been invited to several Friendsgiving celebrations, it wasn’t until last year that I was able to actually attend one. Now, I’d love to host one! You make the day into whatever you want it to be, because it’s a new tradition, all your own. Turkey is nice, but so is ham with a side of bacon mac and cheese. Add to that a plate of stinky French cheese, a heated UNO tournament, and a couple of cute pups and you’ve found the true meaning of the season–togetherness, however it’s comfortable for you. What’s better than that?
With all these folks coming together, you’ll have a wide variety of tastes at the table. No need to fret! This is pretty much the perfect opportunity for a hummus side dish. It’s unexpected–hummus isn’t just a dip?!–it gives your vegetarian and vegan friends something far better to eat than the rabbit food they’re usually offered, and it’s just damn good. Friendsgiving calls for something extraordinary, after all!
Brussels sprouts are so autumnal. Literally. I mean, that’s when you harvest them. (Well, in the spring, too, but when I grew them, they practically made it through the winter, they’re so cold weather-friendly.) They’re a natural pairing for Friendsgiving because of this–so easy to find, you might even peep them still on the stalk at your local grocery store. When I was a child, I hated Brussels sprouts. I’ve learned that preparation is everything. Roasted, they become a top ten veggie. And you can simply roast them–that works. But for this special occasion, your friends deserve a little more effort. Truly, it’s only a little more–I promise!
What’s really unique about this recipe is the spicy kick, thanks to the generous dose of chili pepper flakes. I don’t mean a mild hint of spice–I’ve done that before and it’s okay. But for this, I wanted complexity. A flavor that evolves as you dine, which is then tempered by the tart sweetness of dried cranberries and apple cider vinegar. Toasted almond slices (if you so choose) bring the crunch. Finally, the caramelized onion hummus completes this taste bud trip, adding a variation in texture, as well. You’ve never had hummus like this before!
I’m looking forward to this year’s Friendsgiving celebration. A time when we’ll gather around the living room, kitchen, and dining room, just having a grand ole time with some grand ole people. It feeds my belly and my soul. This is the good stuff that makes it all worthwhile!
Sabra is ready to help you bring your friends together for a most unforgettable Friendsgiving this year! They’ve compiled a fabulous Pinterest board comprised of recipes, décor ideas, and so much more inspiration that you simply must check it out! You can find it here: https://www.pinterest.com/sabradips/friendsgiving/
Have you hosted a Friendsgiving before? Have you attended one?
- 24 ounces Brussels sprouts
- 2 Tablespoons extra virgin olive oil
- ¾ teaspoon flaky sea salt, crumbled
- 1½ Tablespoons crushed chili pepper flakes
- ⅓ cup dried cranberries
- 3 Tablespoons apple cider vinegar
- 1 10-ounce tub Sabra Caramelized Onion Hummus (or your favorite flavor)
- 2 Tablespoons sliced almonds (optional)
- Preheat oven to 400 degrees Fahrenheit.
- Rinse and dry Brussels sprouts. Trim ends and cut lengthwise into thirds.
- Toss with olive oil, salt, and chili pepper flakes.
- Spread on an aluminum foil-lined rimmed cookie sheet and bake for 25 minutes, flipping halfway through baking time.
- Remove to mixing bowl and add dried cranberries and apple cider vinegar. Toss.
- In a medium serving dish, spread the hummus evenly over the bottom. Top with Brussels sprouts.
- If desired, carefully toast sliced almonds in a small skillet over medium-high heat until fragrant, then sprinkle over sprouts to garnish.