Looking for a quick and delicious weeknight side dish? This sheet pan recipe is a game-changer, combining crispy Brussels sprouts and chickpeas with creamy Caesar flavors for an irresistible twist!
Ingredients (Serves 3-4):
- 10 oz bag of shaved Brussels sprouts (huge time saver!)
- 1 can chickpeas, drained
- 2-3 tbsp parmesan (I used a mix of shaved and shredded)
- 2 tbsp Primal Kitchen Caesar Dressing (my favorite clean brand using avocado oil instead of inflammatory seed oils!)
— Want to make your own, higher-protein version? Blend:- 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
- Juice of half a lemon
- Fresh cracked black pepper
- 1 tsp Redmond’s mineral salt (Check out why we need minerals and how switching to this salt boosts your intake!)
- 1 tsp garlic powder
- Drizzle of avocado or olive oil (The only avocado oil I use—tested for purity!)
Directions:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place Brussels sprouts on one side of the sheet and chickpeas on the other. Drizzle both with oil, and season with salt, pepper, and garlic powder.
- Roast for 20 minutes, stirring halfway through.
- In a small bowl, mix Caesar dressing and lemon juice. Prepare the shaved or shredded parmesan.
- Combine roasted Brussels sprouts, chickpeas, and parmesan in a bowl. Drizzle with the Caesar dressing mixture and serve!
Serving Tip:
Pair this with my 20-minute mini meatloaves and parsnip potato mash for a complete, comforting meal!
Follow @kee_to_wellness for more recipe ideas and tag me when you make this!
