A easy however highly effective mixture of crispy chickpeas and Brussels sprouts.
crispy brussels sprouts and chickpeas
Typically it’s the only of concepts that make for the most effective of meals! I’ve been obsessive about this combo of chickpeas and Brussels sprouts for years and I’ve truly shared this recipe on Instagram earlier than, however I’m making it formally by sharing on the weblog.
The important thing right here to get this legume-veggie combo crispy as attainable is to not overcrowd them on the sheet pan after which to generously drizzle with olive oil! And cranking up the warmth per the recipe.
How will you get pleasure from this combo? The choices are infinite however listed here are a number of of my favourite methods:
- In a grain bowl with some goat cheese or feta,
- On a kale salad with some craisins,
- Folded right into a quesadilla,
- In a bowl topped with a fried egg or scrambled eggs – bonus factors for all the things bagel seasoning, or
Merely as a snack!
Nonetheless you select to get pleasure from these Crispy Brussels Sprouts & Chickpeas, I hope it turns into a favourite recipe of yours this season!
crispy brussels sprouts and chickpeas
- 16 oz brussels sprouts, sliced in thirds or quarters (lower into quarters in the event that they’re massive brussels sprouts — you need them skinny sufficient to crisp up within the oven!)
- 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
- 3 tablespoons additional virgin olive oil
- 1/2 teaspoon garlic powder
- salt and pepper
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preheat the oven to 425 levels. place the brussels sprouts and chickpeas on a parchment paper lined baking tray, drizzle 2 tablespoons of the olive oil and season with the garlic powder, salt, and pepper. roast for 25 minutes or till sprouts are crispy, tossing midway by.
