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Recipe
Roasted Brussels Sprouts with Chickpeas and Cashew Whip
Roasted Brussels Sprouts with Chickpeas and Cashew Whip
These roasted Brussels sprouts and crispy chickpeas come together with a creamy cashew whip for a satisfying and wholesome dish. Tossed with a touch of maple syrup and spices, the veggies are roasted to perfection, then served with a smooth cashew-based sauce. Finished with juicy grapes and a sprinkle of fresh parsley, this dish is a flavorful and nutritious option for any meal.
Serves
4
Time
45 min
CO2e
Brussels Sprouts = 0.25 kg
Let's cook it
Ingredients
Brussels Sprouts:
- 1 1/2 lb Brussels sprouts, trimmed and halved (divided)
- 5 tbsp olive oil, divided
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp maple syrup
Chickpeas:
- 1 can of chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Cashew Whip:
- 1 cup raw cashews
- 5 tbsp boiling water
- 2-4 tbsp olive oil
- 1 tsp maple syrup
- 1/2 tsp lemon juice
- 1/4 tsp salt (or more to taste)
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp pepper
For Serving:
- 1/2 cup halved grapes
- Chopped parsley, optional
- Pepper, optional
Brussels Sprouts:
- 675 g Brussels sprouts, trimmed and halved (divided)
- 5 tbsp olive oil, divided
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp maple syrup
Chickpeas:
- 1 can of chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Cashew Whip:
- 150 g raw cashews
- 5 tbsp boiling water
- 2-4 tbsp olive oil
- 1 tsp maple syrup
- 1/2 tsp lemon juice
- 1/4 tsp salt (or more to taste)
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp pepper
For Serving:
- 75 g halved grapes
- Chopped parsley, optional
- Pepper, optional
Steps
- Preheat oven to 450°F (230°C). Place a sheet pan in the oven while it preheats.
- Prepare the chickpeas: Add the drained chickpeas to a separate sheet pan and dry roast them for 8 minutes. Remove from the oven and add olive oil and spices. Toss to coat and roast for another 8-10 minutes.
- In a bowl, combine halved Brussels sprouts, half of the olive oil, salt, garlic powder, paprika, and maple syrup. Toss to coat.
- Remove the preheated sheet pan from the oven, add the remaining olive oil to the pan, then arrange the Brussels sprouts face down. Roast in the oven for 30 minutes, flipping halfway through.
- While the Brussels sprouts roast, prepare the cashew whip. In a high-speed blender, blend all cashew whip ingredients until smooth.
- To assemble the dish, spread the cashew whip onto a plate. Top with roasted Brussels sprouts, chickpeas, and halved grapes.
- Garnish with chopped parsley and pepper if desired.
Enjoy !
Nutrition info
Nutrition per serving
Calories
380
19%
Protein
11g
22%
Fat
24g
31%
Saturates
3g
15%
Fibre
9g
36%
Carbs
34g
12%
Sugars
10g
11%
Salt
0.8g
13%
Reference Intake (RI %) for adults
CO2e info
Brussels Sprouts = 0.25 kg
Beef = 20 - 30 kg
Pork = 10 - 15 kg
Chicken = 5 - 10 kg
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