Honey Glazed Brussel Sprouts with Hummus

Brussels Sprouts can be a little bit divisive. I remember as a young girl being fed brussels sprouts and I really didn’t like them! They were bitter, squishy and in my eyes they really needed some creamy sauce or salt to make them taste anywhere near edible. In reality, my mum loved them and my sister didn’t hate them so it was just me being a fuss pot, but we all have one of those in the family!

Luckily these brussels sprouts are cooked in a sweet honey glaze and nestled on a bed of rich, creamy hummus, giving the mall the extra bits they need to be absolutely delicious. Top with lashings of salt and pepper and this is a meal in itself (and one that I eat frequently).

The benefits of these little green bundles are that they’re incredibly rich in Vitamin C, providing you with 53% of your recommended daily dose when you eat just half a cup, and 91% of your recommended dose of Vitamin K.

Vitamin C is most well known for it’s ability to help your body fight off bugs, and enrich your immune system, but it is also vital for the absorption of Iron. Meaning that this dish would be perfectly paired with a juicy steak, shellfish or simply as meal on its own – chickpeas are very rich in iron and the creaminess of the hummus makes this dish delectably more-ish.

Because we’re cooking on a high heat in the oven, the brussels go crispy and browned, adding texture and a caramelised flavour – make sure you have enough time to wait for this to happen as it adds so much more to the dish.
Optional extras for the topping on this dish are:

• Chilli flakes or freshly sliced chilli
• A sprinkling of oven roasted chickpeas
• Panfried almonds, macadamias, or sesame seeds
• Crumbled blue cheese
• Diced fried bacon

This is a dish that will convert even the most sceptical of brussels sprouts eaters and one that is best shared with a glass of white wine in the sunshine, or around the dinner table with the fire burning in the background.

Bon Apetit!
The Steens Team

INGREDIENTS

• 5 pounds (700g) Brussels sprouts, trimmed and halved lengthwise
• 15 cloves garlic, peeled (yes, this seems a lot, but trust us – deeeelicious!)
• ¼ cup olive oil
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• ¼ cup honey-balsamic glaze (see recipe below)
• ½ cup chopped toasted walnuts
• Juice and zest of half a lemon
• Fresh Parsley
• Fresh Thyme
• Olive Oil to garnish

Honey Balsamic Glaze

• 1 cup balsamic vinegar
• ½ cup honey

Hummus recipe:

• Juice of ½ lemon
• 1 tin of chickpeas
• 1 cup sesame tahini
• ½ cup extra virgin olive oil
• 2 tsp crushed garlic (or 2 cloves)
• Salt to taste
• 2 tbsp Manuka honey
• Pop them all in a food processer and blend until creamy.

Hummus

Pop all ingredients in a blender and pulse until combined. Set to blend on high for one minute or until you reach your desired texture.

With a large spoon, dollop the hummus in the centre of a serving platter and ensure the edges are thicker than the centre.

Drizzle a pool of olive oil in the centre of the hummus and sprinkle with fresh thyme, salt and pepper.

SPROUTS

Preheat the oven to 450°F.In a bowl, toss together the Brussels sprouts, garlic cloves, olive oil, salt, and pepper. Dump onto a large baking sheet, spreading them around so everything is in one layer. (If you have the time, arrange all the sprouts with the cut sides down.) 




Roast until the undersides get browned and crisp, about 20 minutes. Remove from the oven, toss to release the undersides, and return to the oven to finish roasting, until some of the sprouts are charred and the garlic cloves are tender, about 10 minutes longer.

Transfer to a platter and season to taste with more salt and pepper.

The Honey Glaze

In the smallest saucepan you have, combine the vinegar and honey and bring to a boil, then reduce the heat and simmer until the glaze reduces by half and is thick and small and bubbles form on the entire surface of the liquid, about 20 minutes. Remove from the heat and let cool to room temperature.

Then pour all over those brussels sprouts! Your Glaze will keep indefinitely in the fridge in an airtight container; warm slightly before using.



Scatter the dish with chopped almonds, fresh parsley, lemon zest, a splash of lemon juice and any other toppings you have chosen. Serve with a loaf of crusty bread (always our go-to) or grilled pita pockets.



Such an easy, tasty and healthy recipe for a quick lunch, dinner or side dish.
We recommend using any honey from our Anytime Range for this dish, selected because they are perfect for baking and cooking, our Anytime Range is available here.