Name: Maple-Balsamic Brussels and Chickpea Bake
Prep time: 15 min
Cook time: 15 min
Ingredients: 4 cups Brussels sprouts (trimmed and quartered); 2 cups winter squash (diced); 1-15 oz. can chickpeas (drained and rinsed); 1 tsp. garlic powder; 3/4 tsp. salt; 1/2 tsp. ground pepper; 1/2 tsp. rosemary (crumbled); 3 Tbsp. olive oil (divided); 1 Tbsp. maple syrup; 1 Tbsp. Dijon mustard; 1 Tbsp. red wine vinegar; 1/4 cup pecans (toasted and chopped); 1/4 cup figs (chopped into small pieces)

This maple-balsamic Brussels and chickpea bake is a perfect balance of sweet and savory. Roasted Brussels sprouts, tender squash and hearty chickpeas come together with a maple-Dijon glaze that caramelizes beautifully in the oven. Finished with toasted pecans and chewy figs, this wholesome dish makes a flavorful plant-based main or side that captures the taste of fall in every bite.

0 from 0 votes

Maple-Balsamic Brussels and Chickpea Bake

Prep Time 15 minutes

Cook Time 15 minutes

Servings 6

Calories 180 kcal

Ingredients

4 cups Brussels sprouts trimmed and quartered
2 cups winter squash diced
1-15 oz. can chickpeas drained and rinsed
1 tsp. garlic powder
3/4 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. rosemary crumbled
3 Tbsp. olive oil divided
1 Tbsp. maple syrup
1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
1/4 cup pecans toasted and chopped
1/4 cup figs chopped into small pieces

Instructions

Preheat oven to 400 degrees F.
On parchment paper lined sheet pan place prepared Brussel sprouts, winter squash and chickpeas, all in separate sections.
Drizzle 2 tablespoons olive oil evenly over top of vegetables and chickpeas.
In small bowl combine garlic powder, salt and pepper and sprinkle over top of vegetables and chickpeas.
Bake for 30 minutes or until vegetables are cooked through.
In small bowl combine remaining 1 tablespoon olive oil, maple syrup, mustard and red wine vinegar. Stir to combine.
Drizzle olive oil evenly over top of vegetables, sprinkle on figs and bake for 15 minutes until caramelized.
Stir mixture to combine and top with chopped pecans and rosemary sprigs.