Crispy Brussels Sprouts and Chickpeas
Ingredients
- 16oz brussels sprouts, sliced in thirds or quarters (cut into quarters if they’re big brussels sprouts – you want them thin enough to crisp up in the oven!)
- 1 (15oz) can chickpeas, drained, rinsed, and patted dry
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- salt and pepper
Preparation
Preheat the oven to 425 degrees
Place the brussels sprouts and chickpeas on a parchment paper lined baking tray, drizzle 2 tablespoons of the olive oil and season with the garlic powder, salt, and pepper
Roast for 25 minutes or until sprouts are crispy, tossing halfway through
Enjoy!
