Maple Balsamic Brussels Sprouts & Chickpeas Bake

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. 

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 brussels sprouts, I can promise you that you’ll be one by the end of this recipe.

So go warm a skillet and let’s make Maple Balsamic Brussels Sprouts & Chickpeas Bake.

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.

When my parents heated up a bag of Bird’s Eye frozen mixed vegetables with dinner I filled my plate half, leaving my sister and parents fighting for peas and carrots and corn.

So it doesn’t surprise anyone that I’m veg-obsessed now.

What You Need to Make Maple Balsamic Brussels Sprouts & Chickpeas Bake

Here’s what you need:

• brussels sprouts
• red onion
• chickpeas
• avocado oil
• balsamic vinegar
• maple syrup
• Himalayan sea salt
• walnuts
• dried cranberries

That’s it!

Why Balsamic and Brussels Go Together

Sometimes, though, I was offset by a bitter bunch of brussels sprouts.

The bigger ones especially can be bitter if not prepared properly.

I don’t know who first thought of balsamic and maple syrup together, but they’re a genius,

The acidity of the vinegar mixed with the sweet syrup on roasted veggies is heaven.

Adding the maple balsamic mixture in the last few minutes cooks out the acidity of the balsamic, softens the sweetness of the syrup, and makes the entire dish all caramelized and amazing.

Add in walnuts and dried cranberries and you have a feast.

How to Serve Maple Balsamic Brussels Sprouts & Chickpeas Bake

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.

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!

More Vegan Sheet Pan Meals

• 1-Pan Chickpea Ratatouille

• Summer Squash & Chickpeas 1-Pan Meal

• Sweet Potato & Chickpea Bake

• BBQ Tempeh Sheet Pan Meal

• Rainbow Veggie Noodle Bake With Yogurt Dill Tahini

• Tofu Sheet Pan Meal

• “Cheezy” Chickpea Sheet Pan Meal

• Japanese Yam Bowl With Turmeric Carrot Cashew Sauce

• 1-Pan Butternut & Chickpea Bake

• Delicata Squash Chickpea Bake

I Want to Hear From You

If you make this Maple Balsamic Brussels Sprouts & Chickpeas Bake recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Maple Balsamic Brussels Sprouts & Chickpeas Bake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

• Author: Flora & Vino
• Total Time: 40 mins
• Yield: 2-3 servings
• Diet: Vegan

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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.

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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

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Instructions

1. Preheat oven to 375°F and line a baking pan with parchment paper.
2. Arrange the halved brussels sprouts facedown, red onion, and chickpeas on the pan. Drizzle with avocado oil and season with Himalayan sea salt.
3. Bake for 20-25 minutes, until both sides of the sprouts are browned and the onions are caramelized.
4. In the meantime, whisk together your maple and balsamic vinegar and set aside.
5. 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.
6. To serve, divide mixture between two plates with optional quinoa and top with dried cranberries and walnuts.
7. 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