Maple Balsamic Roasted Brussels Sprouts and Chickpeas
Ingredients
- 1/2 tsp garlic powder
- 1 tsp dry thyme
- 1 tsp dry oregano
- 1 tsp Dijon mustard
- 2 tsp maple syrup
- 2 tsp avocado oil or neutral oil
- 2 cloves garlic, finely minced
- 1/2 tbsp soy sauce or coconut aminos
- 1 tbsp balsamic vinegar
- 1, 15 oz can chickpeas, rinsed and drained
- 1–2 cups Brussels sprouts, ends trimmed and halved
- 1 red bell pepper, roughly chopped
- 1/2 medium red onion, roughly chopped
- 1 large Yukon gold potato, diced into 1/2 inch pieces
- Balsamic Tahini Dressing or your favorite vinaigrette or creamy dressing
Preparation
Set oven to 425°F (220°C).
Mix together garlic powder, dry thyme, dry oregano, Dijon mustard, maple syrup, avocado oil, finely minced garlic, soy sauce or coconut aminos, and balsamic vinegar in a small jar or large bowl.
Place chickpeas in a clean kitchen towel and rub dry, removing any excess skins that come off.
Add chopped vegetables and chickpeas to the bowl with the balsamic mixture and toss to coat.
Spread the mixture onto a parchment-lined baking sheet in a single layer, making sure brussels sprout pieces are cut side down.
Roast in the oven for 25 minutes or until the potato is cooked through.
Serve with Balsamic Tahini Dressing and additional grains of choice.
