Love an easy sheet pan dish, and this switches up your weeknight dinner side dish with something super fun and delicious!
Ingredients for 3-4:
– 10 oz bag of shaved Brussels (huge time saver!)
– 1 can chickpeas, drained
– 2-3 tbsp parmesan (I did a mix of shaved and shredded!)
– 2 tbsp primal kitchen Caesar dressing (favorite clean brand using avocado oil instead of seed / inflammatory oils). I also love making my own higher protein recipe with: 1/3 cup non fat greek yogurt, 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 garlic clove, 1 tsp capers OR 1/2 tsp anchovy paste, black pepper; blend in small blender.
– juice of half a lemon
– lots of fresh cracked pepper
– 1 tsp salt, I like redmonds mineral salt (read my post on why most of us are mineral deficient! Easy swap to use this mineral salt when cooking to boost mineral consumption)
– 1 tsp garlic powder
– drizzle of avocado oil or olive oil (linked the ONLY avo oil I use – most tested for various oils mixed in, this one is 100% organic avocado oil)
Directions:
1. Preheat oven to 400. Line baking sheet with parchment paper.
2. Add brussels to one side, chickpeas to the other. Drizzle each with oil, season with salt, pepper, and garlic powder.
3. Roast for 20 mins, stirring every 10ish mins.
4. In small bowl, mix dressing + lemon juice. Shave / shred parm.
5. Add Brussels, chickpeas, parm to a bowl, drizzle with dressing and serve!
Served with my 20 min mini meatloaves and parsnip potato mash!
