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
Yield: 4
Ingredients
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- 1 pound Brussels Sprouts, halved
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- 1 large shallot or ½ 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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- ¼ cup crispy roasted chickpeas
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- 2 Tbsp dried cranberries
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- ½ 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 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 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 shallot or red onion. Cook until shallot is crispy (about 5 minutes).
