Maple Balsamic Brussels Sprouts & Chickpeas
Oh Brussels Sprouts...These mini-cabbages can be quite polarizing in the kitchen-- bitter if not prepared properly, bland if not spiced quite right. The amazing Lauren Kirchmaier of Flora & Vino shared this game-changing recipe with us and now we can't get enough Brussels Sprouts. The maple balsamic mixture is the perfect balance of sweet, savory, and tart, and makes the final dish richly caramelized and 100% amazing. This one-pan meal has all the crave-worthy flavor and complexity that you need to become Brussels sprouts' number one fan!
- 3 c Imperfect Brussels Sprouts, trimmed and halved
- 1 red onion, sliced very thin
- 1 15 oz can chickpeas, drained and rinsed
- 1 tsp avocado oil
- 1 tsp balsamic vinegar
- 1 tsp maple syrup
- Sea salt
- ¼ c walnuts
- ¼ c dried cranberries
- Handful of micro-greens (an elegant, but optional, garnish)
- Add avocado oil to a large saucepan and heat over medium heat.
- Arrange the halved Brussel sprouts facedown and red onion on the pan and drizzle and season with sea salt.
- Allow to cook untouched for about 10 minutes, then flip and cook for an additional 5-10 minutes, until both sides of the sprouts are browned and the onions are caramelized.
- Whisk together maple and balsamic vinegar and set aside.
- Within the last 5 minutes, add in the chickpeas, walnuts, and the maple balsamic mixture and stir well.
- To serve, divide mixture between two plates and top with micro greens and dried cranberries. Serve with optional grain of choice.
This meal is perfect for meal prep, because it makes several servings and stores well in the fridge for days. You can add chickpeas for extra protein, but if you’re serving as a side, you can leave them out. To make it even heartier to serve as an entree, serve over quinoa or your favorite grain. Serve the leftovers cold over kale and quinoa with maple tahini dressing for a quick lunch salad!