Roasted Sprouts and Chickpeas with Sweet Potato
Experience the perfect blend of textures and flavors with this roasted Brussels sprouts, crispy chickpeas, and sweet potato medley. Tossed in a savory spice mix and finished with a drizzle of balsamic glaze, this dish is not just a side; it's a wholesome centerpiece packed with nutrients and taste. Perfect for a cozy dinner or meal prep!
ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 large sweet potato, peeled and cubed
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp balsamic glaze
- Fresh parsley, chopped (for garnish)
steps
- 1.
Preheat your oven to 425°F (220°C).
- 2.
In a large bowl, toss the Brussels sprouts, sweet potato cubes, and chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
- 3.
Spread the mixture in a single layer on a baking sheet.
- 4.
Roast in the preheated oven for 25-30 minutes, tossing halfway through, until the Brussels sprouts are crispy and the sweet potatoes are tender.
- 5.
Remove from the oven and drizzle with balsamic glaze. Toss gently to combine.
- 6.
Serve warm, garnished with fresh parsley. Enjoy!
Releated Recipes
