Print Recipe

Brussels Sprouts, Cauliflower and Chickpeas

Course Side Dish, Vegetables
Cuisine French
Keyword Brussel sprouts, cauliflower, chickpeas, gluten free, vegetables, vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories 468 kcal

Ingredients

  • 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
US - Metric

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.

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.