Go Back
Roasted Brussels Sprouts with Dried Cranberries over Hummus

Roasted Brussels Sprouts with Dried Cranberries over Hummus

Carrie @ Poet in the Pantry
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Servings 4 -6


  • 24 ounces Brussels sprouts
  • 2 Tablespoons extra virgin olive oil
  • 3/4 teaspoon flaky sea salt crumbled
  • 1 1/2 Tablespoons crushed chili pepper flakes
  • 1/3 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.