Sheet Pan Chickpeas and Brussels Sprouts

Name: Sheet Pan Chickpeas and Brussels Sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound Brussels sprouts; 1 small red onion; 1 (15-oz) can chickpeas, and patted dry; 2 tablespoon olive oil; 2 teaspoon Dijon mustard; 1 tablespoon maple syrup; 0.5 teaspoon table salt; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 0.25 teaspoon black pepper

4 servings

Crispy roasted Brussels sprouts and chickpeas are tossed in a tangy Dijon-maple dressing for a simple, delicious dinner. This easy sheet pan recipe is flavorful, filling, and perfect for a weeknight meal.

Ingredients

Brussels sprouts
1 lb
red onion
1 small
can chickpeas
and patted dry, 15-oz
1
olive oil
2 tbsp
Dijon mustard
2 tsp
maple syrup
1 tbsp
table salt
½ tsp
garlic powder
1 tsp
smoked paprika
1 tsp
black pepper
¼ tsp

Directions

1
Preheat the oven to 450°F.
2
In a large bowl, combine the Brussels sprouts, red onion, and chickpeas.
3
In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, salt, garlic powder, smoked paprika, and black pepper.
4
Pour the dressing over the vegetables and chickpeas and toss until evenly coated.
5
Spread the mixture into a single layer on a sheet pan.
6
Roast for 15 minutes, then flip the Brussels sprouts and stir the chickpeas and onions.
7
Continue roasting for 10–15 minutes, until the Brussels sprouts are browned and tender.

Sheet Pan Chickpeas and Brussels Sprouts

40 min4 servings447 cal

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