BALSAMIC ROASTED BRUSSELS SPROUTS WITH CHICKPEAS (2 BANANA DIFFICULTY)

Gettin' crazy with the B-Sprouts!  Well, I guess I've gone back to the well.  I just couldn't stay away from the roasted Brussels Sprouts.  The other day I had some left over Chickpeas after making hummus.  I decided to roast some Brussels Sprouts and toss them in the left over Chickpeas to make a Chickpea-Brussels Sprouts Salad.  It was great!  And of course 'anymonkeycan' make this, Let me tell you how:

WHAT YOU NEED:

About 1 lb of Brussels Sprouts cut in half or quartered
16 oz Chickpeas
2-3 T Extra Virgin Olive Oil
2-3 T Balsamic Vinegar
1-2 t Kosher Salt
1/4 c. Dried Cranberries (optional)
Juice of 1 Lime (optional)
Shredded Parmesan Cheese (optional)




WHAT YOU DO:

1.  Pre Heat oven to 400 deg
2.  In a Medium Bowl, add the cut Brussels Sprouts, 2 T Olive Oil, 2 T Balsamic Vinegar, 2 t Salt & stir until coated.

3. Roast the Brussels Sprouts for 30-40 min stirring occasionally for equal roasting

Pre Roast

Post Roast

4.  After the Brussels Sprouts have roasted, add the Chickpeas & Dried Cranberries to the pan, TURN OFF the oven & add the pan back into the warm oven for 5 min to heat the Chickpeas & Cranberries

Pre

Post

5.  Return everything to the medium bowl, sprinkle with Salt & stir until mixed

6.  Serve with Cheese & a drizzle of the Balsamic Vinegar

And that wraps this recipe up.  Not much to it.  I plan to make some Rice, Quinoa, or Cous Cous and serve this dish on top of it.  See, 'anymonkeycan' make delicious food because 'this one' just did!