Roasted Kidney Beans with Brussels Sprouts

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

   Tip: Use two baking sheets if needed to avoid crowding, which prevents proper roasting.

2. 2

   Pat the drained kidney beans dry with paper towels to remove excess moisture, then transfer to a large bowl.

   Tip: Dry beans will crisp up better in the oven rather than steam.

3. 3

   Add the Brussels sprout halves to the same bowl with the kidney beans.

4. 4

   In a small bowl, whisk together olive oil, minced garlic, balsamic vinegar, maple syrup, smoked paprika, salt, black pepper, and red pepper flakes.

   Tip: The maple syrup adds a subtle sweetness that balances the earthiness of the beans.

5. 5

   Pour the dressing over the beans and Brussels sprouts, then toss gently until everything is evenly coated.

6. 6

   Spread the mixture in a single layer on the prepared baking sheet, arranging Brussels sprouts cut-side down to encourage caramelization.

   Tip: Cut-side down contact with the hot pan creates a golden, crispy exterior.

7. 7

   Scatter fresh thyme sprigs over the top and roast in the preheated oven for 30-35 minutes, stirring halfway through cooking.

   Tip: The kidney beans should be crispy and the Brussels sprouts golden brown when done.

8. 8

   Remove from the oven and let cool for 2-3 minutes before serving warm or at room temperature.

   Tip: This dish is excellent as a side or can be served over grain bowls or salads.