Roasted Brussels Sprouts with Dried Cranberries over Hummus
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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)
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Rinse and dry Brussels sprouts. Trim ends and cut lengthwise into thirds.
  3. Toss with olive oil, salt, and chili pepper flakes.
  4. Spread on an aluminum foil-lined rimmed cookie sheet and bake for 25 minutes, flipping halfway through baking time.
  5. Remove to mixing bowl and add dried cranberries and apple cider vinegar. Toss.
  6. In a medium serving dish, spread the hummus evenly over the bottom. Top with Brussels sprouts.
  7. If desired, carefully toast sliced almonds in a small skillet over medium-high heat until fragrant, then sprinkle over sprouts to garnish.
Recipe by Poet in the Pantry at