The first “Bake Together – The Baking Surprise” of 2025! This year, Marc aka Bake to the Roots and I will once again bake or cook together on the last Sunday of each month. This month’s theme is “cabbage,” so today we’re making oven-roasted Brussels sprouts on hummus. This is a dish that often appears on our table because it practically makes itself!
You can read why we do this and how it all began here. We always have a lot of fun with it, and as long as we don’t run out of topics, we’ll definitely keep going 🙂 For you, that means: one topic and two great recipes every month!
About This Dish
One thing you definitely shouldn’t skip in this recipe is the pomegranate seeds – their sweet and tangy flavor gives this dish that special something! Serve with toasted bread or flatbread, and you’ve got the perfect quick after-work meal on the table!
Ingredients – Oven-Roasted Brussels Sprouts on Hummus
For 4 servings:
- 1 kg Brussels sprouts (or 500 g Brussels sprouts and 500 g cauliflower)
- 4–5 tbsp olive oil
- Salt, pepper, sweet paprika
- 2 onions
- 2–3 tbsp oil
- 75 g pomegranate seeds
Preparation – Oven-Roasted Brussels Sprouts on Hummus
- Preheat the oven to 200 °C (top/bottom heat).
- Trim the Brussels sprouts, cut off the stem ends, and remove any wilted leaves. Halve each sprout. (For broccoli or cauliflower: wash, trim, and divide into florets – then proceed as described.)
- Place the sprouts on a baking sheet and drizzle with oil. Mix together salt (about 1 tsp), pepper, and 1 tsp paprika, then sprinkle over the vegetables. Toss everything with your hands to coat evenly.
- Bake for about 20–25 minutes, stirring once halfway through.
- Meanwhile, peel the onions, slice thinly, and sauté them in 2–3 tbsp oil over medium heat until lightly browned.
- Remove the vegetables from the oven and arrange them on top of hummus along with the caramelized onions. Sprinkle with pomegranate seeds and serve immediately.
We love this dish as a light dinner, but it also works wonderfully as an appetizer! Serve with hearty toast or flatbread.
Oven-Roasted Brussels Sprouts on Hummus – Recipe Card
Description
Easy recipe for oven-roasted Brussels sprouts with pomegranate seeds on hummus.
Ingredients
- 1 kg Brussels sprouts (or 500 g Brussels sprouts and 500 g cauliflower)
- 4–5 tbsp olive oil
- Salt, pepper, sweet paprika
- 2 onions
- 2–3 tbsp oil
- 75 g pomegranate seeds
Instructions
- Preheat oven to 200 °C (top/bottom heat).
- Trim Brussels sprouts, remove wilted leaves, and halve each one.
- Place vegetables on a baking sheet, drizzle with oil, season with salt, pepper, paprika, and toss to coat.
- Roast for 20–25 minutes, stirring halfway through.
- Caramelize onions in oil until soft and golden.
- Serve the vegetables on hummus, topped with onions and pomegranate seeds.
Notes
- Perfect as a light dinner or appetizer
- Best served with toasted bread or flatbread
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Wishing you all the best!