Go Back
+ servings
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


  • 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


  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*
Fat 30g46%
Saturated Fat 4g25%
Sodium 44mg2%
Potassium 830mg24%
Carbohydrates 40g13%
Fiber 12g50%
Sugar 8g9%
Protein 13g26%
Vitamin A 885IU18%
Vitamin C 111.1mg135%
Calcium 106mg11%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.