Baked Brussels Sprouts with Chickpeas

While this isn’t very photogenic food I have made this now twice and each time it has been devoured as it is just so good. I have experimented with it a bit, first time using a shallot and second time red onion. Both work fine. Basically this can be something that can be made according to what you happen to have available.

You will need two separate baking sheets as the brussels sprouts and chickpeas will be cooked separately and combined at the end to become this delicious combination. I like to use parchment paper underneath both to making the clean-up super easy.

Also make sure to taste the dressing before pouring it over the veggies and peas, I noticed that the second time around my lemons were tartier so I ended up adding some more maple syrup before using.

This recipe makes 4 side dish servings or 2 main dish servings

INGREDIENTS;

12 oz brussels sprouts shredded

1 shallot or 1/2 red onion thinly sliced

3 cloves garlic thinly sliced

salt and freshly ground black pepper to taste

2 tbsp olive oil

1 tbsp balsamic vinegar

1 can chickpeas drained and rinsed

freshly ground black pepper

Dressing:

juice of 1 lemon

1 tbsp Dijon mustard

1 tbsp maple syrup

STEPS:

Heat your oven to 375F. On a baking sheet mix the brussels sprouts, shallots (or onions), garlic, salt, and pepper together. Finish with the olive oil and balsamic vinegar making sure everything is evenly mixed. Bake in 375F for 10 min, mix everything again and bake for another 10 min until the brussels sprouts have been cooked.

On a separate baking sheet generously season the chickpeas with freshly ground black pepper. Bake in 375F for about 10 min or until the chickpeas are nice and crisp.

While the veggies and chickpeas are baking, whisk together the lemon juice, Dijon mustard, and maple syrup.

Finish the dish by combining everything and enjoy!