Maple Balsamic Roasted Brussels Sprouts and Chickpeas
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
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.
Dressing
1/4 cup tahini
1 1/2 tbsp balsamic vinegar
2 tsp maple syrup
1 tbsp soy sauce or coconut aminos
1 tsp Dijon mustard
1 tbsp nutritional yeast
1/2 tsp dry oregano
1/2 tsp dry thyme
1 clove garlic, finely minced or 1/2 tsp garlic powder
3–4 tbsp cold water
Salt to taste (I used ¼ tsp)
Whisk everything in a bowl until smooth. If you’d like it thinner, add small amounts of water at a time until desired consistency is reached.