If you’re lucky enough not to have the genetic mutation that makes people hate Brussels sprouts, then there is a very good chance you’ll love these roasted Brussels sprouts with garbanzo beans and toasted almonds. Roasting at a high temperature brings out the sweetness and flavor in the sprouts, and gives the garbanzos an unusual crispy crunch. (And adding the protein-rich legumes to this vegetable dish makes it a great option for a vegetarian dinner.)
This dish begs for variation and experimentation. In the past I’ve substituted cauliflower or broccoli for the Brussels sprouts, swapped pistachios for the almonds, tossed sliced garlic cloves into the mix before roasting, drizzled it with lemon juice, and sprinkled it with Parmesan cheese. In the future I might try tossing in crumbled feta at the end, or dried cranberries, or fresh herbs… What else could you do? I would love to hear your ideas!
Roasting at a high temperature brings out the sweetness and flavor in the Brussels sprouts, and gives the garbanzos an unusual crispy crunch.
- 1½ pounds Brussels sprouts, trimmed and halved (if needed)
- 1 cup canned garbanzo beans (chickpeas)
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup toasted almonds (sliced, slivered, crushed, or whole*)
* If using whole almonds, increase the quantity to around 1 cup.
- Preheat oven to 400°F.
- Place Brussels sprouts and garbanzo beans in a 9″ x 13″ baking dish.
- Drizzle with olive oil and toss to coat thoroughly. Sprinkle with salt and pepper.
- Bake in preheated oven for 30-35 minutes, until Brussels are browned and garbanzos are slightly crispy.
- Stir in almonds.