Description
Easy 1-pan meal with chickpeas, brussels sprouts, and red onion in an easy maple balsamic sauce. Enjoy as sweet side or hearty main meal.
Ingredients
Maple Balsamic Brussels Sprouts & Chickpeas Bake
- 3 cups brussels sprouts, trimmed and halved
- 1 red onion, sliced very thin
- 1 15-oz can chickpeas, drained and rinsed
- 1 tsp avocado oil
- 1 tsp balsamic vinegar
- 1 tsp maple syrup
- 1/4 tsp Himalayan sea salt
- 1/4 cup walnuts
- 1/4 cup dried cranberries
For serving:
- quinoa, or your favorite grain
Instructions
- Preheat oven to 375°F and line a baking pan with parchment paper.
- Arrange the halved brussels sprouts facedown, red onion, and chickpeas on the pan. Drizzle with avocado oil and season with Himalayan sea salt.
- Bake for 20-25 minutes, until both sides of the sprouts are browned and the onions are caramelized.
- In the meantime, whisk together your maple and balsamic vinegar and set aside.
- Within the last 5 minutes of baking, remove the pan from the oven and pour the maple balsamic mixture over the chickpeas and vegetables. Stir gently to coat, then place back in the oven for the remaining 5 minutes.
- To serve, divide mixture between two plates with optional quinoa and top with dried cranberries and walnuts.
- Store leftovers in an airtight container in the refrigerator for 3-5 days and reheat before serving.
Notes
Recipe adapted from Tone It Up
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Entree, Side
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free