Brussels Sprouts, Cauliflower and Chickpeas

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

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.

Giangi's Kitchen Signature

 

Nutrition Facts
Brussels Sprouts, Cauliflower and Chickpeas
Amount Per Serving
Calories 468 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 4g 20%
Sodium 44mg 2%
Potassium 830mg 24%
Total Carbohydrates 40g 13%
Dietary Fiber 12g 48%
Sugars 8g
Protein 13g 26%
Vitamin A 17.7%
Vitamin C 134.7%
Calcium 10.6%
Iron 27.4%
* Percent Daily Values are based on a 2000 calorie diet.
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Brussels Sprouts, Cauliflower and Chickpeas

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 1/2 cup olive oil
  • 1 15 ounces can drained and patted dry chickpeas
  • 1 pound, hlaved lenghtwise Brussels sprouts
  • 1 medium head cut into florets cauliflower
  • 1/2 teaspoon fresh thyme leaves
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 425°.

  2. Heat a large skillet over high heat. Add the oil and the chickpeas and cook until browned, about 4 minutes. Do not leave unattended.

  3. Add the Brussels sprouts and cauliflower, season with salt and pepper and add the thyme. Cook stirring until lightly browned.

  4. Transfer the skillet to the oven and roast the vegetables for another 15 minutes or tender. Stir half way thru the oven roasting.

  5. Squeeze the lemon juice and serve immediately.

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