Roasted Brussels Sprouts and Chickpeas

Name: Roasted Brussels Sprouts and Chickpeas
Total time: 25 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 lb Brussels sprouts; 1 can chickpeas; 3 tablespoons olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 1 clove garlic; 1 teaspoon honey; Salt; Black pepper

Crispy roasted Brussels sprouts and golden chickpeas tossed with a Dijon vinaigrette, a simple side that makes a satisfying main.

25 min · Beginner · 220 cal · 9g protein · $1.60/serving · American

Healthy Light Meals Vegetarian Quick & Easy

25minutes

3servings

220calories

9gprotein

$1.60per serving

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Ingredients (serves 3)

1 lb Brussels sprouts
1 can chickpeas
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 clove garlic
1 teaspoon honey
Salt
Black pepper

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Instructions

1
Preheat oven to 425°F. Trim and halve Brussels sprouts. Drain and dry chickpeas.
2
Toss Brussels sprouts and chickpeas with 1.5 tablespoons olive oil, salt, and pepper on a baking sheet.
3
Roast for 20 to 22 minutes until sprouts are golden and crispy.
4
Whisk together remaining olive oil, vinegar, Dijon mustard, minced garlic, and honey for vinaigrette.
5
Toss roasted vegetables with vinaigrette while warm and serve.