Roasted Brussels Sprouts 'n' Hummus Sammich, a.k.a. "The Boojum"

Can I use "Brussels sprouts" and "indulgent" in the same sentence? I hope so, because this sandwich is jam packed with those little green sprouts and tastes like a guilty indulgence! Of course I am a HUGE Brussels sprouts fan, so maybe that's why I love this dish so much…

Have you heard about the legend of Boojum? Chances are, if you're not native to the North Carolina Smoky Mountains, you haven't. Eagle Nest Mountain stands at the southern edge of the Balsam mountain range and was once home to the luxurious Eagle Nest Hotel, built in 1900. Guests at the hotel soon began to hear the story of a strange creature who lived in the area. The thing was not quite a man and not quite an animal—it stood about eight feet tall and every inch of its body was covered with shaggy grey hair, except for its human face. Kinda like the Big Foot of the Smoky Mountains!

The Boojum! Legend has it that he collected gems, liked pretty ladies and brewed his own spirits!

There is a small, local brewery in the nearby mountain town of Waynesville called "Boojum" which has this sandwich on their menu and it's one of the few things we can eat when we visit town. Of course, they put cheese on theirs and serve it on a whole wheat wrap. I used vegan mozzarella cheese balls and a whole grain ciabatta and it was even better! I also tossed the roasted sprouts with some gomasio, which is a sesame seed condiment that added another layer of flavor. My classic hummus was perfect on this but you can use any flavor hummus you like. Roasted red pepper hummus would be divine.

So, I'm calling this sandwich "The Boojum" in honor of the legend and the only sandwich I can eat when I'm in town… and because I like saying it. Boojum.

Ingredients:

12 oz. Brussels sprouts (try to find small ones)
3-4 cloves chopped garlic
1 cup hummus (see recipe for classic hummus here)
1 tsp balsamic vinegar
1 tsp tamari or other low-sodium soy sauce
1 TBS gomasio (or sesame seeds)
vegan cheese of your choice (optional)
small amount of oil for roasting (optional)
bread of your choice

Directions:

Chop the sprouts into small pieces. You want them small enough to be able to stay ON the sandwich and have it be easy to eat.
Steam or parboil the Brussels sprouts until just tender.
Toss with the garlic and lay them on a parchment-lined baking sheet.
Broil until the sprouts and the garlic have a little color—about 10 minutes. If you use oil, give them a very light coat before broiling.
Put a layer of hummus and ½ of the sprouts on each sandwich. Top with cheese if using and pop it under the broiler for a few minutes to melt the cheese.