This may sound like an odd combination--particularly if you’re from an era where Brussels were boiled, bland, and downright awful-- but it’s these kind of magical combos that have made Brussels sprouts cool again. This recipe hits all the stops. It’s sweet, salty, crunchy, and creamy. It lights up a table with color and makes it easy to woof down a whole lot of veggies without noticing. When I made this at home, the two of us demolished four cups of Brussels sprouts in one sitting.
Brussels Sprouts Nutrition
It would be remiss of me to talk about Brussels sprout without mentioning their nutritional properties. Brussels sprouts are one of the mightiest veggies around, offering 125% of the daily recommendation for vitamin C, 195% of the daily vitamin K recommendation, and more than 3g of fiber per one cup serving.
But the real wow-factor is their glucosinolate content. Animal studies and small human trials suggest that glucosinolates deactivate carcinogens, reduce inflammation and possibly influence gene expression as well [1, 2]. Population studies show that consuming cruciferous veggies likes Brussels sprouts, cauliflower, kale and broccoli, at least once a week is associated with reduced risk of cancer at multiple sites . By all definition, Brussels sprouts are nutrition superstars.
So, without further ado here is my favorite way to eat Brussels sprouts. Go forth and Brussel!
1 tbsp extra virgin olive oil
4 cup Brussels sprouts
½ cup hummus
¼ fresh lemon
Extra olive oil
Preheat the oven to 450℉ (230℃).
Grease a baking tray with 1 tbsp of olive oil.
Trim the Brussels sprouts and chop into quarters.
Add the Brussels sprouts to the baking tray, and season with salt and pepper.
Insert the baking tray into the oven and bake the Brussels at 450℉ for 15-20 minutes until crispy.
While the Brussels are roasting, remove the pomegranate arils from their membranes using this technique from my friends at NoshOn.It.
Use a butter knife to spread the hummus evenly over a serving platter or plate.
Spoon the crispy Brussels sprouts over the hummus. Squeeze the lemon over the Brussels sprouts.
Sprinkle the pomegranate arils over the Brussels sprouts and hummus. Drizzle the platter with olive oil to finish. Serve immediately.
Serves 4 as a side.
 Reduction of oxidative DNA-damage in humans by brussels sprouts. Verhagen H, Poulsen HE, Loft S, van Poppel G, Willems MI, van Bladeren PJ. Carcinogenesis. 1995 Apr;16(4):969-70.
 Health Promoting Effects of Brassica-Derived Phytochemicals: From Chemopreventive and Anti-Inflammatory Activities to Epigenetic Regulation. Anika Eva Wagner, Anna Maria Terschluesen, Gerald Rimbach. Oxid Med Cell Longev. 2013; 2013: 964539. Published online 2013 Dec 23.
 Cruciferous vegetables and cancer risk in a network of case-control studies. Bosetti C, Filomeno M, Riso P, Polesel J, Levi F, Talamini R, Montella M, Negri E, Franceschi S, La Vecchia C. Ann Oncol. 2012 Aug;23(8):2198-203.