Yield: 4
Prep time: 5 minutes
Cook time: 25 MINUTES
Total time: 30 MINUTES
Ingredients
• 1 lb. Brussels Sprouts, halved
• 1 large shallot or 1/2 red onion
• 2 Tbsp. extra virgin olive oil plus 2 tsp.
• 1 tbsp. sunflower seeds
• ¼-cup crispy roasted chickpeas
• 2 Tbsp. dried cranberries
• ½-tsp. salt
• ¼-tsp. ground pepper
Instructions
1. Preheat oven to 375 degrees. Add halved Brussels Sprouts along with 2 Tbsp. olive oil, salt and pepper to 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 Brussels Sprouts turn out perfectly roasted, make sure they’re placed face down when initially putting 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. Pre-heat skillet on medium heat. Add 2 tsp. olive oil 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.
