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crispy brussels sprouts and chickpeas

5 from 1 vote

Ingredients

  • 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

Instructions

  • 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.