Introduction

Brussels sprouts, cauliflower, and chickpeas.

Playing with new flavors last night. Browsing in my cupboard, the idea of tonight’s dinner vegetable side dish was born.

I always have chickpeas in my pantry, and love them in my salad for lunch, and preparing them alongside Brussels sprouts and cauliflower was something I never thought of doing and why not??

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Searching through my cookbooks, I found the idea of sautéing the chickpeas. I was different, I thought, curious about the flavor they would give out.

In the kitchen, I went, skillet out and ready to have fun.
Be very careful while sautéing the chickpeas as not to leave them unattended, as I did for 1 small minute: the chickpeas pop and I had a few that 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

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Brussels sprouts, cauliflower and chickpeas
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients 

  • 0.5 cup olive oil
  • 15 ounces chickpeas, drained and patted dry s
  • 1 pound Brussels sprouts, slice thr=em lengthwise
  • 1 cauliflower, head cut into florets c
  • 0.5 tsp thyme
  • 1 tsp lemon juice

Instructions

  • 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.

Nutrition

Calories: 468kcal | Carbohydrates: 40g | Protein: 13g | Fat: 30g | Saturated Fat: 4g | Sodium: 44mg | Potassium: 830mg | Fiber: 12g | Sugar: 8g | Vitamin A: 885IU | Vitamin C: 111.1mg | Calcium: 106mg | Iron: 4.9mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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