Description
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
Units
Scale
- 1 pound Brussels sprouts, trimmed and halved (or quartered if they’re large)
- 1 small red onion, sliced into 1” wedges
- 1 (15-oz) can chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup
- 1/2 teaspoon table salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 450°F.
- In a large bowl, combine the Brussels sprouts, red onion, and chickpeas.
- In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, salt, garlic powder, smoked paprika, and black pepper.
- Pour the dressing over the vegetables and chickpeas and toss until evenly coated.
- Spread the mixture into a single layer on a sheet pan.
- Roast for 15 minutes, then flip the Brussels sprouts and stir the chickpeas and onions.
- Continue roasting for 10–15 minutes, until the Brussels sprouts are browned and tender.