Ah, Brussels sprouts, cauliflower, and chickpeas—the three musketeers of the veggie (and legume) world!
One is forever trying to shake off its childhood reputation as “that tiny cabbage no one wanted,” another is the shape-shifting master of disguise (rice, wings, pizza crust—you name it), and the last? A humble little bean that somehow manages to transform into everything from crunchy snacks to creamy hummus.
Together, they’re the underestimated heroes of the kitchen, ready to surprise your taste buds and make your stomach wonder why it ever doubted them.
Subscribe to Giangi's Kitchen!
Get my FREE email series: 5 Days of Easy Elevated Recipes plus a weekly newsletter!
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??
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.
If you enjoy this Brussels sprouts, cauliflower recipe, you may want to try my other recipes.
Roasted Sweet Potatoes, Brussels Sprouts and Cranberries
Brussels Sprouts, Cauliflower and Chickpeas
Ingredients
- ½ 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
- ½ 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
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides
- Cuisine: French
- Type: Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.
