Roasted Kidney Beans with Brussels Sprouts
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 50 minutes with minimal effort. Roasted kidney beans and brussels sprouts create this wonderful combination of crispy edges and tender centers, all tossed with garlic, balsamic vinegar, and a touch of maple syrup for a hint of sweetness. Kidney beans are packed with fiber and plant based protein, making this dish incredibly satisfying and nutritious. Best of all, you probably have most of these ingredients on hand already, so it's budget friendly and perfect for when you need something delicious without much fuss.
Ella x
Ingredients
- 2 cans (15 oz each)canned kidney beans(drained and rinsed)
- ¾ kgbrussels sprouts(trimmed and halved)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 tablespoonsbalsamic vinegar
- 1 tablespoonmaple syrup
- 1 teaspoonsmoked paprika
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 sprigsfresh thyme
Detail level
Instructions
- 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
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
Add the Brussels sprout halves to the same bowl with the kidney beans.
- 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
Pour the dressing over the beans and Brussels sprouts, then toss gently until everything is evenly coated.
- 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
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
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.
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