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Thursday
Aug092012

Egyptian Roast Brussel Sprouts with Honey and Dukkah

Hugh (11 years old) loves this dish! – Kay Anderson

Pictured: Egyptian Roast Brussel Sprouts with Honey and Dukkah

2 tbsp olive oil
24 small Brussels, trimmed and scored with a cross on the bottom to help cook through evenly
Salt and pepper
2 tbsp honey (I use golden syrup)
2-4 tbsp dukkah (vary amount to child’s taste, I use 1-2tbsp)
Bed of hummus (or Kay uses Pilpel brand)

Preheat oven to 180°C fan-forced or 200°C conventional.

Heat oil in medium baking tray. Add sprouts, season, and roast for 25-35 mins, shaking tray occasionally, until they are tender and leaves curl back.

Remove from oven and drizzle with honey while sprouts are hot.  

Toss, in half the dukkah.

Spread hummus on a serving plate, pile on sprouts, sprinkle with remaining dukkah and serve.

Serves 2-4