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Ingredients
- 2 chickpeas, drained, rinsed, and dried
- 5 cups brussels sprouts, cut into bite-size pieces
- 2 tbsp olive oil
- 1 tsp chili flakes
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp white miso
- 1 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 2 tsp honey or maple syrup
- 1 tsp grated ginger
Instructions
Preheat oven to 425°F and line a large rimmed sheet pan.
Toss the brussels sprouts with 1 tbsp olive oil, half the salt, pepper, and chili flakes. Spread in a single layer.
Toss the chickpeas with remaining oil and salt, add to the pan, and roast until browned and the vegetables are tender, about 20–30 minutes total.
While the pan cooks, whisk/blend the miso-sesame sauce ingredients until smooth and balanced.
Serve the sheet-pan chickpeas and brussels sprouts with the miso-sesame sauce spooned over or alongside. Do not roast cold finishing sauces such as avocado or yogurt.
Nutrition per serving
315
Calories
12.5g
Protein
42g
Carbs
11.5g
Fat
Chef's Notes & Storage
Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.
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