Hi, everyone! I’m here to share another 1-pan meal with you that is delicious as it is pretty.
It has all of the sweetness and romance you need this Valentine’s Day.
You and your 1-pan.
If you’re not a fan of brussel sprouts, I can promise you that you’ll be one by the end of this recipe.
So go preheat your oven and let’s do this.
At an early age my parents pegged me as the “healthy eater” of the family, telling people about how I used to eat plain yogurt as a baby, and salads without dressing.
It’s true, there weren’t many things that I didn’t like, and I was always good about finishing my vegetables. And everyone else’s.
My parents heated up a bag of Bird’s Eye frozen mixed vegetables with our dinner, and I filled my plate half the bag, leaving my sister and parents to fight for peas and carrots and corn.
So it doesn’t surprise me that I’m a vegaholic now.
Sometimes, though, I was offset by a bitter bunch of brussel sprouts. The bigger ones especially can be bitter if not prepared properly.
I don’t know who thought of balsamic and maple syrup together, but the acidity of the vinegar mixed with the sweet syrup on veggies is heaven.
Any bad experience you’ve ever had with a brussel you didn’t like will be ancient history.
When I first started making this dish I added the balsamic and maple syrup after the roasting as a glaze, but I found that adding it in before cooks out the acidity of the balsamic, softens the sweetness of the syrup, and allows you to use less oil to roast.
Add in toasted pecans and dried cranberries and you have a feast.
This meal is perfect for meal prep, because it makes several servings and stores well in the fridge for days.
I added chickpeas to mine for extra protein, but if you’re serving as a side, you can leave them out.
Alternatively, to make it heartier to serve as an entree, serve over quinoa or your favorite grain.
I like to serve the leftovers cold over kale and quinoa with maple tahini dressing for a quick lunch salad!
Enjoy this meal with your favorite person, or, don’t, and keep all of the sweetness to yourself. I don’t blame you.
Sharing veggies this good would pretty much be the ultimate act of love.
If you make this 1 pan meal, let me know! I’d love to see your pictures and hear your thoughts. Talk to me at @flora_and_vino on the Gram or and use #floraandvino.
Looking for other 1-pan meals? Check out my Rosemary Roasted Cauliflower Salad or Roasted Sweet Potato, Brussel Sprouts, & Chickpeas.
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- 3 cups brussel sprouts, trimmed and halved
- 1 red onion, cut into ½" wedges
- 1 15 oz can chickpeas, drained and rinsed
- 1 tsp avocado oil
- 1 tsp balsamic vinegar
- 1 tsp maple syrup
- Himalayan sea salt
- Black pepper
- ¼ cup pecans
- ¼ cup dried cranberries
- handful of microgreens
- Preheat oven to 400 and line a baking pan with parchment paper.
- Arrange cut brussel sprouts, onion, and chickpeas evenly on the pan and drizzle with avocado oil, balsamic vinegar, and maple syrup and mix to evenly coat. Season with Himalayan sea salt and pepper.
- Bake for ~30 minutes, until brussel sprouts are browned and onions are caramelized. Toss once at the halfway point.
- While the veggies are baking, toast your pecans by heating in a small skillet over medium low for about ~10 minutes, until fragrant and lightly browned.
- To serve, arrange veggies in a dish and top with dried cranberries, toasted pecans, and microgreens.
- Store leftovers in an airtight container for 3-5 days. Store pecans, dried cranberries, and microgreens separately as they will get soggy with the veggies.