Roasted Chickpeas with Brussels Sprouts and Maple-Thyme Glaze
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and feels way more impressive than the minimal effort required. Roasted chickpeas and brussels sprouts get tossed with a maple and thyme glaze that's both sweet and savory, then finished with crunchy pumpkin seeds for texture. Chickpeas are packed with protein and fiber, making this dish incredibly satisfying and perfect for vegetarian meals. The best part? You probably have most of these ingredients on hand already, and cleanup is just one sheet pan. Trust me, once you try this combination, you'll be making it constantly.
Ella x
Ingredients
- 2 cans (15 oz each)canned chickpeas(drained and patted dry)
- ¾ kgbrussels sprouts(halved)
- 3 tbspextra virgin olive oil
- 2 tbsppure maple syrup
- 2 tspfresh thyme(leaves stripped from stems)
- 1 tbspbalsamic vinegar
- 3garlic cloves(minced)
- ¾ tspsea salt
- ½ tspblack pepper(freshly ground)
- ¼ tspred pepper flakes
- 59 mlpumpkin seeds(raw)
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper for easy cleanup and even roasting.
Tip: Use parchment paper to prevent sticking and make cleanup effortless.
- 2
On the first baking sheet, toss the drained chickpeas with 1.5 tablespoons of olive oil, half the minced garlic, salt, pepper, and red pepper flakes. Spread in a single layer.
Tip: Patting the chickpeas dry before roasting helps them become extra crispy.
- 3
On the second baking sheet, combine the halved Brussels sprouts, remaining 1.5 tablespoons of olive oil, remaining garlic, and a pinch of salt and pepper. Toss until evenly coated and arrange cut-side down.
Tip: Placing Brussels sprouts cut-side down creates a caramelized, golden crust.
- 4
Place both baking sheets in the oven. Roast for 25-30 minutes, stirring the chickpeas halfway through and shaking the Brussels sprout pan once for even browning.
Tip: Both components should be golden and crispy when done.
- 5
While the vegetables roast, toast the pumpkin seeds in a small dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant. Set aside.
Tip: Toasting the seeds brings out their nutty flavor and adds textural contrast.
- 6
In a small bowl, whisk together the maple syrup, balsamic vinegar, fresh thyme leaves, and a pinch of salt to create the glaze.
Tip: Warm the glaze slightly if the maple syrup is thick, for easier drizzling.
- 7
Remove both baking sheets from the oven. Transfer the roasted chickpeas and Brussels sprouts to a large serving bowl. Drizzle with the maple-thyme glaze and toss gently to coat everything evenly.
Tip: Toss gently to avoid breaking apart the Brussels sprouts while ensuring the glaze coats everything.
- 8
Top with the toasted pumpkin seeds and sliced shallot. Serve warm and enjoy immediately for the best texture and flavor.
Tip: Add the toppings just before serving to maintain their crispness.
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