Go Back
Print

Maple Mustard Brussels Sprouts with Chickpeas

A simple and quick throw together meal utilizing staples you almost always have in your pantry and fridge.  Light, flavorful, tangy, and FAST!

Course Main Course
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Author Rachel Leonard

Ingredients

  • 4 c. brussels sprouts
  • 1 clove garlic minced
  • 1-2 Tbsp maple syrup (start with one, add the other if you like it sweeter)
  • 2 Tbsp dijon mustard
  • 1/2 lemon juiced
  • salt & black pepper to taste
  • 1 14oz can chickpeas drained and rinsed
  • roasted sweet potatoes (optional)

Instructions

  1. Trim the ends off the brussels sprouts, then cut them in half, and then cut those halves into thirds. (You can also just leave them halved or chop them into small pieces if you don't like their texture.) Set aside.
  2. Reheat your cooked sweet potatoes in the microwave. (optional)
  3. In a medium sauce pot, bring the minced garlic and a few tablespoons of water over medium high heat. Add the brussels sprouts, and stir until the sprouts begin to soften about 3 minutes. Add in another splash of water so that the sprouts don't stick to the pan, then add in the maple syrup, Dijon, and chickpeas. Stir for another 3 minutes until they are tender. Take off the heat and stir in the lemon juice. Adjust salt and pepper according to your taste.  
  4. Place the greens and beans over your roasted sweet potatoes and enjoy!

Recipe Notes

*This recipe can be great on its own but is exceptional with roasted sweet potatoes.  To make delicious, oil-free sweet potatoes preheat your oven to 375 degrees.  Run the potatoes under water and scrub off any dirt or strings.  Pat them dry with a towel and place them on a lined baking sheet.  With a sharp knife make a few punctures in the potatoes, a couple on each side, this prevents the potatoes from exploding and creates an escape for the sugar to come out.  Bake for 45-50 min (maybe add 20 minutes if they are particularly large) then turn off the oven and let the potatoes rest in the oven another 20-30 minutes, this lets the sugars develop and helps separate the skin from the flesh.  When cooled store in the fridge until later use.