Greek-Style Roasted Sprouts with Smoky Chickpeas
A delicious and healthy side dish, perfect for a quick weeknight meal. This recipe combines the earthy flavor of roasted Brussels sprouts with the smoky taste of chickpeas and a hint of Greek spices.
Ingredients
- ●1 pound Brussels sproutstrimmed and halved
- ●1 (15 ounce) can Smoky chickpeasdrained and rinsed
- ●1/4 cup Greek olivespitted
- ●2 tablespoons Revithiachopped
- ●2 tablespoons Olive oil
- ●to taste Salt
- ●to taste Black pepper
- ●1 teaspoon Paprika
- ●2 tablespoons Lemon juice
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Toss the Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes, or until tender and caramelized.
- 3
While the sprouts are roasting, heat the remaining 1 tablespoon of olive oil in a pan over medium heat. Add the paprika and cook for 1 minute.
- 4
Add the chickpeas to the pan and cook for 2-3 minutes, or until lightly browned.
- 5
Stir in the chopped Revithia and cook for an additional minute.
- 6
Remove the sprouts from the oven and toss with the smoky chickpea mixture. Squeeze with lemon juice and serve hot.
- 7
Garnish with Greek olives and additional Revithia if desired.