SPICY ROASTED BRUSSELS SPROUTS AND CHICKPEAS
This Spicy Roasted Brussels Sprouts and Chickpeas dish is a perfect combination of crispy, caramelised Brussels sprouts and crunchy, flavourful chickpeas. It is packed with bold spices like paprika, salt and garlic powder. This dish delivers a deliciously smoky and slightly spicy taste with every bite. Roasting the Brussels sprouts enhances their natural sweetness, while the chickpeas add a satisfying crunch and a boost of protein. Ideal as a side dish, snack or light meal, this recipe is high in fibre, packed with plant-based protein and loaded with vitamins and antioxidants. Whether you’re meal prepping for the week or looking for a quick and nutritious meal, this dish is an easy and delicious way to enjoy wholesome ingredients. Serve it on its own, over quinoa or alongside your favourite protein for a complete meal.
RECIPE CATEGORY
Side, Snack, Appetisers, Main Course
SERVING SIZE
1
CUISINE
Mediterranean, American, Plant-Based
PREPARATION/TECHNIQUES
Roasting, Meal Prep, High-Fibre Cooking
OCCASION/HOLIDAY
Weeknight Dinner, Meal Prep, Thanksgiving, Healthy Snacking
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Dairy-Free, High-Fibre, Low-Fat, Paleo
DISH TYPE
Roasted Vegetables, High-Protein Vegan Dish
INGREDIENTS
There are the following ingredients for Spicy Roasted Brussels Sprouts and Chickpeas:
- ½ cup Brussels sprouts, halved
- ¼ cup chickpeas
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon olive oil
- ¼ teaspoon salt
FULL NUTRITIONAL INFORMATION
- Calories: 140 kcal
- Carbohydrates: 18g
- Protein: 6g
- Fats: 5g
- Fibre: 6g
- Sugar: 3g
- Sodium: 250mg
PREPARATION
- Preheat oven: Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Brussels sprouts: Wash and trim the Brussels sprouts, then slice them in half.
- Drain chickpeas: If using canned chickpeas, drain and pat them dry with a paper towel.
- Mix seasonings: In a bowl, toss Brussels sprouts and chickpeas with olive oil, garlic powder, paprika and salt.
- Arrange on the baking sheet: Spread them evenly on the prepared baking sheet in a single layer.
- Roast: Bake for 20-25 minutes, flipping halfway through, until Brussels sprouts are crispy and golden brown.
- Serve hot: Enjoy on its own, as a side dish or over a grain bowl.
PREP TIME
5 minutes
COOKING TIME
20-25 minutes
TIPS
- Extra crispiness: For crispier chickpeas, dry them thoroughly before roasting.
- More flavour: Add a squeeze of lemon juice or balsamic glaze before serving.
- Make it spicier: Increase the paprika or add cayenne pepper for an extra kick.
- Even roasting: Spread the Brussels sprouts and chickpeas evenly on the tray to avoid steaming.
- Storage tip: Store leftovers in an airtight container and reheat in the oven for best results.
VARIATIONS
- Garlic-Parmesan Version: Sprinkle nutritional yeast or vegan parmesan for a cheesy flavour.
- Asian-Inspired: Toss with sesame oil and soy sauce instead of olive oil and paprika.
- Lemon-Herb: Add fresh rosemary and a squeeze of lemon juice after roasting.
- Curry-Flavoured: Use curry powder instead of paprika for a unique twist.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Not recommended, as Brussels sprouts can become soggy when reheated.
- Reheating: Warm in the oven at 350°F (175°C) for 10 minutes to maintain crispiness.