These crispy roasted brussels sprouts with feta and bacon are the perfect hummus platter addition!
This post is brought to you in collaboration with Sabra.
A few months ago Kevin and I slipped out on Tuesday night for our weekly tradition….date night! We are so blessed to have so much family nearby and a very consistent and gracious grandma who takes the kids every Tuesday night she can.
We decided to grab a snack at Kev’s work to keep things simple as we had an adventure planned. My default there was always their hummus platter with pork skewers. Yum! But they had discontinued the pork skewers and so we needed something else to go with our platter. We settled on a simple appetizer dish of roasted brussels sprouts with feta and pancetta.
I don’t mean to be melodramatic but they blew my mind! This dish is so simple but packs so much flavor and was a perfect addition to the hummus platter. The combination of everything together along with warm house made pita bread tickled my tapas loving heart to no end.
The real secret to these is to get them nice and crispy on the outside so they have that perfect crunch to the outer layer.
So when Sabra asked us if we would help them celebrate National Hummus Day with them we couldn’t have been more excited and I knew just what we were going to make!
I absolutely love how easy this is to whip up, I’ll often make up a quick platter like this for a quick unofficial meal right when everyone gets home so that we have something to snack on. Especially when Kev decides he wants to do something a bit more involved like smoking something in the BBQ an appetizer plate like this is the perfect tide over for the starving kiddos. Plenty of carrot and broccoli dippers are a necessity for little hands too!
I love that I’m getting a solid dose of plant protein in the kids with the hummus and they eat tons of veggies voluntarily when I lay them out like this. I love that they are learning to love their veggies as much as we do!
Crispy Roasted Brussels Sprouts with Feta & Bacon
- 1-2 lbs fresh brussels sprouts look for smaller sprouts if possible, they get crispier
- olive oil
- salt and pepper
- 3-4 slices thick cut bacon cooked and crumbled
- 1/4 cup feta cheese
- Serve with: hummus veggies, pita, cheeses and olives
- Cut brussels sprouts in half or quarters if they are extra large.
- Roast brussels sprouts with olive oil and salt and pepper in oven at 400 degrees until the edges are crispy and they are cooked through (about 20-30 minutes depending on size). Check regularly and stir to get all sides crispy.
- Top with bacon crumbles and feta cheese
Disclosure: This post was brought to you in collaboration with Sabra. We are incredibly grateful for our brand partners who allow us to bring you beautiful free content every week!