roasted brussels sprout + hummus sandwich

Who craves brussels sprouts?

Seriously. I want to know.

I want to know that I am not the only freak out there who had an intense craving for them today.

::crickets::

No?

Well, despite being weird, this craving lead to an amazing lunch. One that will be replicated a few more times this week for sure.

Roasted Brussels Sprout + Hummus Sandwich
Warmed brussels sprouts combined with a tangy apple-cabbage-carrot slaw prove a interesting, yet crave-able combination when topped off with an ultra creamy hummus. When people give you the side eye when you tell them this is on the menu for lunch - glady serve them something else and save their portion for dinner.



Serves 2, with a few leftovers.
Inspired by this recipe.


For the roasted brussels sprouts::

• 24 brussels sprouts - washed, outer leaves removed and cut in half
• 2 cloves garlic, minced
• 1/2 T coconut oil (or other oil)

For the apple + cabbage + carrot slow::

• juice of 1/2 lime
• 1/2 t cumin
• 2 t olive oil
• 1 t agave
• 1/2 cup grated granny smith apple
• 1/2 cup grated carrot
• 1/2 cup cabbage, finely chopped

You'll also need::

• two buns, we used cibatta rolls (warmed slightly)
• 1/4 cup ultra creamy hummus, or your favorite store bought

Cook the brussels sprouts according to these directions (follow the method, not ingredients). Set aside.

While the brussels sprouts are cooking, prepare the slaw (this can also be prepared ahead of time to let the flavors meld). Whisk together the lime juice, cumin, olive oil, and agave. Season to taste with a sprinkle of salt + pepper. In a bowl, mix together the apple, carrot and cabbage. Toss with dressing. Set aside.

Cut the warmed buns/rolls open and spread a thick layer of hummus on each side. Add a healthy spoonful of slaw on the bottom and then top with brussels sprouts.

Serve with any remaining sprouts + slaw and enjoy!