How do I make sure my brussels sprouts get crispy?

Make sure that you use enough oil to coat the brussels sprouts evenly. The oil helps to create the environment necessary for them to crisp up without drying out. Another thing to keep in mind is not too overcrowd your pan. All of your vegetables should maintain a single layer on the pan. Make sure that your vegetables are not laying on top of each other as they roast. This close proximity makes your vegetables steam and get soft or mushy.

Does roasting brussels sprouts impact their nutrition?

There are benefits to consuming raw and cooked brussels sprouts. Your main goal should be finding a way to enjoy this vegetable. Usually the differences in nutrition are minimal when cooked appropriately. Cooking normally will decrease the amount of vitamin C and B vitamins in vegetables like this, but fiber, vitamin A and other antioxidants will remain and in some cases become enhanced or easier to absorb .

How do you store and reheat this recipe?

Allow the vegetables and chickpeas time to cool on the pan. Once cooled, place in an airtight container and store in the refrigerator for up to 4 days . To heat to retain their texture, place your vegetables back on a sheet pan and roast in the oven at 375F for 5 minutes or until warmed through. You can also microwave them, but note that your vegetables will become soft or soggy as a result.

Can you use frozen brussels sprouts for this recipe?

For best results, try to stick with fresh Brussels sprouts. If you really wish to use frozen brussels sprouts, thaw them completely and try to remove excess moisture by patting them dry with a clean towel before placing on your baking tray.

Maple Balsamic Roasted Brussels Sprouts & Chickpeas

Name: Maple Balsamic Roasted Brussels Sprouts & Chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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

Description

These Maple Balsamic Roasted Brussels Sprouts and Chickpeas are the perfect balance of tangy and sweet. An easy flavorful vegan sheet pan dinner that utilizes simple ingredients and cooks in 25 minutes.

Ingredients

Scale

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

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Instructions

Set oven to 425F. Mix together your fresh and powdered garlic, thyme, oregano, mustard, maple syrup, oil, soy sauce and balsamic vinegar in a small jar or large bowl.
Place your chickpeas in a clean kitchen towel and rub dry. Remove any excess skins that rub off from the chickpeas. No need to remove all of them.
Add your chopped vegetables and chickpeas to the bowl with the balsamic mixture then toss everything to coat.
Empty the bowl out onto a parchment lined baking sheet and spread out evenly into a single layer. Make sure to flip any brussels sprout pieces cut side down.
Roast in the oven for 25 minutes or until potato is cooked through then serve with your Balsamic Tahini Dressing and any additional grains of choice.

Notes

Make sure to cut your potatoes small. This will make sure that they cook all the way through. I generally recommend to cut them into 1/2 inch pieces. If you cut them bigger, do place them on a separate baking sheet to roast separately as they will likely need more time.

Place your Brussels sprouts cut side down on the baking pan to make sure they crisp up and brown nicely as they roast.

Use enough oil to coat your vegetables, especially your Brussels sprouts. They should look shiny on the baking tray after adding the marinade.

Roast your vegetables at a high heat. I recommend roasting at 425F and making sure that your tray is placed on the middle rack while baking to ensure the most even heating for your vegetables.