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Sides

Roasted Brussels Sprouts with Balsamic and Crispy Chickpeas

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These creamy, crunchy, sweet, and salty Roasted Brussels Sprouts with Balsamic and Crispy Chickpeas will spruce up any main dish.

Chickpeas in black bowl with small bowl of crispy roasted chickpeas
Brussels Spouts in bowl on table
Crispy roasted chickpeas in little bowl

Monday, Tuesday, and Wednesday have got to be my favorite days on a one-week beach vacation. The reason being, Saturday I’m generally exhausted but can’t sleep, my anxiety having kicked into high gear. Sunday I’m without a doubt a zombie; sleep-deprived but still happy to be there. By Monday however, I’ve settled in and feeling at home in my new surroundings. Salty ocean air having fully entered my cells, suppressing (if only temporarily) my overactive mind. I’d rather not discuss Thursday and Friday because that’s when I start dipping into the “this will be over soon” thinking.

So I’ve deemed these three days as the essential vacation days…where it’s perfectly acceptable to daydream about living near the ocean. Imagining how wonderfully still the off-season must be. A deserted beach, the sound of seagulls, waves lapping in and out. On morning walks, I will longingly stare at tiny houses wishing one of them was mine. Imagining riding a bike every single day, walking everywhere…You get the idea.

This past vacation, on such a day (Wednesday to be exact), a dish entered my life, I could not stop thinking about. I’m sure you’re expecting some sort of fantastic seafood concoction, but no, it was the most unlikely thing for the beach and possibly even July. It was a combination of Roasted Brussels Sprouts with Balsamic and Crispy Chickpeas. The kind of dish that had me gushing, dissecting individual ingredients, while several pairs of confused eyes stared at me. I get it, most people just eat their food.

A hint of embarrassment took hold of me but also a wave of excitement. I felt elated knowing these Brussels Sprouts would be something I would be recreating shortly after arriving home. Such discoveries, at least in my mind, give me a little something to look forward to once the week has ended. And that’s just what I did. The week after arriving home, I made Roasted Brussels Sprouts with Balsamic and Crispy Chickpeas and Dried Cranberries, stood at my counter, and ate them slowly while dreaming of the ocean. So today, I want to share this simple, flavorful recipe with you.

Roasted Brussels Sprouts with Balsamic and Crispy Chickpeas:

  • Are vegan and paleo
  • Naturally gluten, grain, and dairy-free
  • Are ready in under 25 minutes
  • The perfect side dish for any weeknight or holiday
  • Easily customizable

Ingredients for Roasted Brussels Sprouts with Balsamic and Crispy Chickpeas

  • Brussels Sprouts
  • Shallot or red onion
  • Balsamic vinegar
  • Sweet chili sauce
  • Extra virgin olive oil
  • Sunflower seeds
  • Crispy chickpeas
  • Dried cranberries
  • Salt
  • Pepper

What makes these Roasted Brussels Sprouts so special?

Honestly, it’s a little bit of everything. All flavors come together and just work but I think what makes this dish special is the combination of balsamic and sweet chili sauce. It took a bit of ingredient dissecting to figure it out but it’s by no means overwhelming. Just enough flavor and sweetness to balance out the dish.

Also, the combination of the sweet and tangy dried cranberries along with the crispy chickpeas and sunflower seeds, adds crunch and texture to the creamy Brussels sprouts.

Equipment needed

  • Roasting tray
  • Skillet
  • Parchment paper

Making Roasted Brussels Sprouts with Balsamic and Crispy Chickpeas

Step 1. Preheat oven to 375. Add halved Brussels Sprouts along with 2 tbsp olive oil, salt, and pepper to parchment paper-lined roasting tray. Toss well to combine. Roast for 20-25 minutes tossing once halfway.

* If you want to be precise and have the chickpeas turn out perfectly roasted, make sure they’re facing face down when initially placing them in the oven.

Step 2. In a small bowl combine balsamic vinegar with sweet chili sauce and a pinch of salt. Mix until fully incorporated and set aside.

Step 3. Preheat skillet on medium heat. Add 2 tsp olive oil shallot or red onion. Cook until shallot is crispy.

Step 4. Once Brussels sprouts are soft and crispy, add them to the skillet along with the dressing. Serve with crispy chickpeas, sunflower seeds and cranberries.

Balsamic Roasted Brussels spouts in pan

Do you need crispy chickpeas?

The answer depends on you. I look at it as a perfect excuse to make a big batch and then take a handful and use them for this dish. There are a few options when it comes to crispy chickpeas. You can make your own, which is rewarding and meditative or buy pre-packaged ones. But if you’re like me and enjoy making things from scratch, here is the recipe for crispy roasted chickpeas.

What’s the best balsamic vinegar for these Brussels Sprouts?

Balsamic Vinegar can make or break this dish, so choose one that’s fruity, flavorful and not overly acidic as it will throw the taste off balance. The type pf balsamic you use, can also change the flavor of the dish slightly so don’t be afraid to experiment if you have a favorite infused balsamic.

Tips and substitutions

Shallot

If you don’t like shallot or don’t have any, thinly sliced red onion also works beautifully with the Brussels sprouts. If onion is not your thing at all, you could skip it entirely.

Cranberries, chickpeas and sunflower seeds

The great thing about these toppings is that they can easily be interchanged. You can skip the chickpeas and add sliced almonds. Cranberries can be substituted for dried cherries and sunflower seeds for pumpkin seeds or both.

More Brussels Sprouts Recipes You Might Enjoy

Balsamic Roasted Brussels Spouts with crispy chickpeas, cranberries and sunflower seeds
Balsamic Roasted Brussels Spouts with crispy chickpeas, cranberries and sunflower seeds on plate
Yield: 4

Balsamic Roasted Brussels Sprouts with Crispy Chickpeas

Balsamic Roasted Brussels Sprouts with Crispy Chickpeas
These creamy, crunchy, sweet, and salty Balsamic Roasted Brussels Sprouts with Crispy Chickpeas will spruce up any main dish.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 lb Brussels Sprouts, halved
  • 1 large shallot or 1/2 red onion
  • 5 tsp balsamic vinegar
  • 1 tbsp sweet chili sauce
  • 2 tbsp extra virgin olive oil plus 2 tsp
  • 1 tbsp sunflower seeds
  • 1/4 cup crispy chickpeas
  • 2 tbsp dried cranberries
  • 1/2 tsp salt
  • 1/4 tsp ground pepper

Instructions

1. Preheat oven to 375. Add halved Brussels Sprouts along with 2 tbsp olive oil, salt, and pepper to parchment paper-lined roasting tray. Toss well to combine. Roast for 20-25 minutes tossing once halfway.

* If you want to be precise and have the chickpeas turn out perfectly roasted, make sure they’re facing face down when initially placing them in the oven.

2. In a small bowl combine balsamic vinegar with sweet chili sauce and a pinch of salt. Mix until fully incorporated and set aside.

3. Preheat skillet on medium heat. Add 2 tsp olive oil shallot or red onion. Cook until shallot is crispy (about 5 minutes)

4. Once Brussels sprouts are soft and crispy, add them to the skillet along with the dressing. Serve with crispy chickpeas, sunflower seeds, and cranberries.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 121Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 320mgCarbohydrates: 21gFiber: 5gSugar: 11gProtein: 4g

Your shares are very much appreciated!

Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook, Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

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2 Comments

  • Reply
    Cheryl
    October 26, 2020 at 5:39 pm

    Made the Roasted Brussels sprouts this wkend for family and everyone raved about them….even the ones that are not very fond of them. It was the best recipe ever and very easy with so much flavor and interest. It is de finely on the Thanksgiving menu. Thanks Daniela. When is the cookbook coming out

    • Reply
      Daniela Modesto
      October 26, 2020 at 6:24 pm

      Thank you so much Cheryl for the incredibly kind words! I truly appreciate it and am so happy your family enjoyed them!! 🙂

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