previous story

Crispy Brussels Sprouts with Hummus and Garlic Chilli Oil

Crispy Brussel Sprouts

Are you looking to use up your Christmas sprouts? These Crispy Roasted Brussel Sprouts with Hummus and Garlic Chilli Oil are seriously good… and they take just 10 minutes hands on cooking time to make.

There’s something about roasting sprouts that just makes them so delicious. Paired today with creamy hummus (you can use store bought or why not try my Super Smooth Hummus and Crispy Chickpeas and make your own?) and topped with a speedy garlic chilli oil.

How to serve these Crispy Brussels Sprouts

You can serve these roasted sprouts as a side with your favourite source of protein, some tortilla chips or for more of a meal, I recommend trying some of these add ins.

Vegan – cooked vegan sausages, crumbled

Non vegan – cooked chorizo or gluten free sausages, cooked nitrate free bacon or sugar free parma ham, crumbled or chopped.

Thankfully sprouts are now readily available pretty much all year round so you can enjoy this dish whenever you fancy but the peak season is Sept to February so you have a good few months yet to give this one a try.

Crispy Brussel Sprouts with Hummus and Garlic Chilli Oil
Roasted Brussel Sprouts recipe
Brussel Sprouts Food Photography
Crispy Brussels Sprouts with Hummus and Garlic Chilli Oil
Overview
Serves:
4
Difficulty: Easy
Hands On: 10 minutes
Overall Cooking: 30 minutes
Rating
Votes: 1
Rating: 5
You:
Rate this recipe!
INGREDIENTS
  • 450 g brussels sprouts
  • 2 tbsp extra virgin olive oil
  • 30 g walnuts
  • 35 g cooked chestnuts I like Merchant Gourmet
  • 200 g hummus
  • Flaked sea salt to taste
Chilli Oil
  • 2 tbsp extra virgin olive oil
  • 1 tsp chilli flakes
  • 2 garlic cloves, finely sliced
  • 1/4 tsp paprika
Method
  • Preheat the oven to 200C / 180 fan.
  • Trim the brussel sprouts, remove any bruised leaves and slice in half. Spread over 2 non stick baking trays (option to line with greaseproof if you like) and toss with olive oil and salt.
  • Roast in the oven for 20 minutes, turning once and adding the chopped chestnuts and walnuts for the last 8 minutes.
Garlic Chilli oil
  • Add the olive oil to a pan. When warm (not too hot as to burn the oil) add the garlic simmer on a medium / low heat until the garlic is golden (approx. 1 - 2 minutes.) Add the chilli flakes and paprika and immediately remove from the heat. Allow to infuse off the heat for 1 minute.
  • Add the hummus to a platter. Top with Crispy Brussels Sprouts, walnuts, chestnuts and drizzle with garlic chilli oil to your liking.
Print Recipe
Overview
Serves:
4
Difficulty: Easy
Hands On: 10 minutes
Overall Cooking: 30 minutes
Rating
Votes: 1
Rating: 5
You:
Rate this recipe!
INGREDIENTS
  • 450 g brussels sprouts
  • 2 tbsp extra virgin olive oil
  • 30 g walnuts
  • 35 g cooked chestnuts I like Merchant Gourmet
  • 200 g hummus
  • Flaked sea salt to taste
Chilli Oil
  • 2 tbsp extra virgin olive oil
  • 1 tsp chilli flakes
  • 2 garlic cloves, finely sliced
  • 1/4 tsp paprika
Method
  • Preheat the oven to 200C / 180 fan.
  • Trim the brussel sprouts, remove any bruised leaves and slice in half. Spread over 2 non stick baking trays (option to line with greaseproof if you like) and toss with olive oil and salt.
  • Roast in the oven for 20 minutes, turning once and adding the chopped chestnuts and walnuts for the last 8 minutes.
Garlic Chilli oil
  • Add the olive oil to a pan. When warm (not too hot as to burn the oil) add the garlic simmer on a medium / low heat until the garlic is golden (approx. 1 - 2 minutes.) Add the chilli flakes and paprika and immediately remove from the heat. Allow to infuse off the heat for 1 minute.
  • Add the hummus to a platter. Top with Crispy Brussels Sprouts, walnuts, chestnuts and drizzle with garlic chilli oil to your liking.
Print Recipe

I love healthy food…

Join me and start feeling your healthiest yet. Receive my recipes and health advice straight to your inbox.