Brussels sprouts, cauliflower and chickpeas.
Playing with new flavors last night. Browsing in my cupboard, the idea of tonight dinner vegetable side dish was born.
I always have chickpeas in my pantry, love them in my salad for lunch, and preparing them along side Brussels sprouts and cauliflower was something I never thought of doing and why not??
Searching thru my cookbooks, I found the idea of sautéing the chickpeas. Different, I thought, and curious as to the flavor they will give out.
In the kitchen I went, skillet out and ready to have fun.
Be very careful while sautéing the chickpeas as to not leave them unattended, as I did for 1 small minute: the chickpeas pop and I had a few that who flew the coop.
Well!! was I surprised. Not only we really enjoyed the nuttiness of the chickpeas, the Brussels sprouts and cauliflower were delicious together. Sautéing them, made them tender. Roasting them sealed in the great flavor.
A fun winter side dish.
Brussels Sprouts, Cauliflower and Chickpeas
- 0.5 cup olive oil 1/2 cup olive oil
- 15 ounces chickpeas 1 15 ounces can drained and patted dry chickpeas
- 1 pound Brussels sprouts 1 pound, hlaved lenghtwise Brussels sprouts
- 1 cauliflower 1 medium head cut into florets cauliflower
- 0.5 tsp thyme 1/2 teaspoon fresh thyme leaves
- 1 tsp lemon juice 1 teaspoon lemon juice
- Preheat oven to 425°.
- Heat a large skillet over high heat. Add the oil and the chickpeas and cook until browned, about 4 minutes. Do not leave unattended.
- Add the Brussels sprouts and cauliflower, season with salt and pepper and add the thyme. Cook stirring until lightly browned.
- Transfer the skillet to the oven and roast the vegetables for another 15 minutes or tender. Stir half way thru the oven roasting.
- Squeeze the lemon juice and serve immediately.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram