Ingredients:
Serves 6
4 cups brussels sprouts
2 cups chickpeas, frozen
½ cup pecans, chopped
1 tablespoon Olive Oil
1.5 tablespoons maple syrup
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Dressing
6 ounces Greek yogurt plain, low-fat
1 teaspoon spicy mustard
1 tablespoon maple syrup
2 tablespoon skim milk, plus extra if needed for thinning
½ tsp oregano
Salt and pepper to taste
Instructions
Wash hands with warm water and soap.
Preheat the oven to 400 degrees F.
Wash brussels sprouts and pat dry. Cut the brussels sprouts in half. Thaw the chickpeas in a strainer under cold water. Then, use a towel to pat them dry.
In a large bowl, mix together 1 tablespoon maple syrup, ½ tbsp olive oil, garlic powder, onion powder and salt and pepper to taste. Then, add the brussels sprouts and chickpeas and mix so they're fully coated.
Bake brussels sprouts and chickpeas on a large baking sheet coated with cooking spray for 25 minutes.
Meanwhile, toss the ½ cup pecans with ½ tablespoon olive oil and 1/2 tablespoon maple syrup so they're fully coated. Also, make the dressing by mixing together the ½ cup Greek yogurt, 1 teaspoon Dijon mustard,1 tablespoon maple syrup, 2 tablespoons skim milk, and 1 pinch salt, pepper and oregano in a large bowl. Add more skim milk as needed to make a thinner dressing.
Remove the brussels sprouts and chickpeas from the oven after 25 minutes and add the pecans to the sheet pan. Then, bake an additional 5 minutes. You can also broil at the end for a few minutes to get everything more crispy if you like.
Once removed from oven, top with dressing and enjoy!
Nutrition
Calories: 213 kcal | Carbohydrates: 24g | Protein: 10g | Fat: 10g | Saturated Fat: 1g |Sodium: 211mg | Fiber: 5g | Added Sugars: 4g | Calcium: 95mg | Iron: 2mg
Recipe adapted from Joytothefood.com
