These creamy, crunchy, sweet, and salty Balsamic Roasted Brussels Sprouts with Crispy Chickpeas will spruce up any main dish.
PREP TIME: 5 minutes
COOK TIME: 25 minutes
TOTAL TIME: 30 minutes
Ingredients
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- 1 lb. Brussels Sprouts, halved
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- 1 large shallot or 1/2 red onion
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- 5 tsp balsamic vinegar
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- 1 Tbsp sweet chili sauce
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- 2 Tbsp extra virgin olive oil, plus 2 tsp
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- 1 Tbsp sunflower seeds
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- 1/4 cup crispy chickpeas
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- 2 Tbsp dried cranberries
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- 1/2 tsp salt
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- 1/4 tsp ground pepper
Instructions
1. Preheat oven to 375. Add halved Brussels Sprouts along with 2 Tbsp olive oil, salt and pepper to a parchment paper-lined roasting tray. Toss well to combine. Roast for 20-25 minutes tossing once halfway.
* If you want to be precise and have the chickpeas turn out perfectly roasted, make sure they’re facing face down when initially placing them in the oven.
2. In a small bowl, combine balsamic vinegar with sweet chili sauce and a pinch of salt. Mix until fully incorporated and set aside.
3. Preheat skillet on medium heat. Add 2 tsp olive oil and shallot or red onion. Cook until shallot is crispy (about 5 minutes).
4. Once Brussels Sprouts are soft and crispy, add them to the skillet along with the dressing. Serve with crispy chickpeas, sunflower seeds and cranberries.
Daniela is a gluten- and dairy-free blogger at Calm Eats. Growing up in Romania, she learned to love being in the kitchen and cooking from scratch. Food sensitivity later in life, however, has prompted her to shift her focus by cooking seasonally, without gluten or dairy, while sacrificing none of the taste. She resides in the Wyomissing with her husband and two small children. She loves photography, writing, the ocean, and empowering others to take gut health into their own hands by cooking and eating real food.
