Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Optional: Red pepper flakes for heat
Instructions
- Step 1: Preparation Preheat your oven to 400°F (200°C). Wash the Brussels sprouts, trim the woody ends, and cut them in half vertically. Drain the chickpeas and use a clean kitchen towel to pat them very dry. Removing excess moisture is the secret to getting them crispy rather than mushy.
- Step 2: Season and Roast Place the Brussels sprouts and chickpeas on a large rimmed baking sheet. Drizzle with olive oil and add the minced garlic, rosemary, thyme, salt, and pepper. Toss everything directly on the pan until the vegetables are evenly coated. Spread them out in a single layer, ensuring the Brussels sprouts are mostly cut-side down for maximum caramelization. Roast in the oven for 20 to 25 minutes, tossing halfway through, until the sprouts are tender and the chickpeas are golden brown.
- Step 3: Finishing and Plating Remove the pan from the oven. Immediately drizzle the fresh lemon juice over the hot vegetables and toss gently. This adds a bright acidity that cuts through the roasted flavors. Transfer the mixture to a serving bowl and garnish with fresh herbs or a sprinkle of red pepper flakes if you enjoy a little kick. Serve immediately while warm and crispy.
- Cook Time: 40 minutes