Roasted Brussels Sprouts with Chickpeas

These roasted Brussels sprouts and chickpeas are made with olive oil and garlic for a hearty and delicious side dish.

Less is more with this quick and easy recipe for Brussels Sprouts.

Brussels sprouts and chickpeas team up in this dish along with garlic, olive oil and a little oven time for a hearty vegetable side dish.

The chickpeas are a nice addition to the Brussels sprouts because they add an interesting texture and mild taste to the mix.

About this Recipe

In this recipe the Brussels sprouts and chickpeas are covered with foil and baked in a single serving cast iron pan.

Cast iron bakeware works great for this recipe because it gets hot enough for the Brussels sprouts to brown nicely.

It also makes an attractive serving dish because cast iron has that comfort food look to it.

For example, I love how delicious these recipes look in a cast iron pan “Blueberry Cinnamon Corn Bread” and “Brie and Olive Tapenade Nachos“.

Okay, so back to these simple Brussels sprouts which makes a delicious side dish any time of the year.

Here are more vegetable recipes you may like “Garlic, Wasabi and Sage Green Beans“, “Baby Bok Choy with Garlic and Ginger” and “Spaghetti Squash with Mushrooms and Tomatoes“.

Let’s check out the ingredients.

Brussels sprouts, garlic, olive oil, salt and pepper and…

…chickpeas (garbanzo beans) and cilantro.

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preheat the oven to 350 degrees F.

Cut the Brussels sprouts in half.

Then,

remove about 12 leaves (in total) from the various halves.

The leaves taste so good when they get crunchy and slightly brown.

To a small iron skillet, or shallow baking pan, add the halved Brussels sprouts…

…and the Brussels sprout leaves.

Then to the pan,

add garlic and…

add the chickpeas.

Drizzle the olive oil on top of the Brussels sprouts and chickpeas and add the salt and pepper.

Bake in a preheated oven uncovered for 8 minutes.

Then cover the pan with foil and bake another 15 minutes.

Remove the Brussels sprouts from the oven and top with chopped cilantro.

Salt to taste.

And serve warm.

Thank you so much for stopping by CCC!

More Brussels Sprouts Recipes You May Like:

Brussels Sprouts Gratin by Simply Recipes

Dijon-Braised Brussels Sprouts by Smitten Kitchen

Mushroom and Brussels Sprouts Hash by Joy the Baker

Roasted Brussels Sprouts with Sweet Chili Sauce by Steamy Kitchen

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