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.
These simple Brussels sprouts make a delicious side dish any time of the year.
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 sprouts 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 (at 350 degrees F.) 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.
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Roasted Brussels Sprouts with Chickpeas
Ingredients
- 12 whole Brussels sprouts
- 2 cloves garlic peeled, and thinly sliced
- 1-1/2 tablespoons olive oil
- 3 dashes salt or to taste
- 4 dashes ground black pepper
- 3 tablespoons garbanzo beans (chickpeas) drained
- 1 tablespoon chopped cilantro
Instructions
- Preheat the oven to 350 degrees F.
- Cut the Brussels sprouts in half. Remove about 12 leaves (in total) from the various halves. Add the Brussels sprouts halves and leaves, and chickpeas to an iron skillet.
- Drizzle olive oil on top and add the salt and pepper.
- Bake in a preheated oven uncovered for about 8 minutes. Then cover the pan with foil and bake another 15 minutes.
- Top with chopped cilantro. Salt to taste. Serve warm.
Recipes Made in a Cast Iron Pan
Here are more recipes made in a cast iron pan “Blueberry Cinnamon Corn Bread” and “Brie and Olive Tapenade Nachos“.
Vegetable Recipes
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“.
Recipes with Brussels Sprouts
More Brussels Sprouts Recipes You May Like:
Roasted Brussels Sprouts with Bourbon and Maple
Fajita Brussels Sprouts with Homemade Sauce
