crispy brussels sprouts and chickpeas
- 16 oz brussels sprouts, sliced in thirds or quarters (cut into quarters if they're big brussels sprouts — you want them thin enough to crisp up in the oven!)
- 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- salt and pepper
preheat the oven to 425 degrees. place the brussels sprouts and chickpeas on a parchment paper lined baking tray, drizzle 2 tablespoons of the olive oil and season with the garlic powder, salt, and pepper. roast for 25 minutes or until sprouts are crispy, tossing halfway through.