Green Meal

Roasted Brussels Sprouts with Chickpeas and Cashew Whip

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Roasted Brussels Sprouts with Chickpeas and Cashew Whip

Dinner

Sides

Elevate your side dish game with these Roasted Brussels Sprouts and Chickpeas paired with a creamy cashew whip. The Brussels sprouts and chickpeas are seasoned and roasted to perfection, offering a delightful crunch. Served with a smooth cashew-based sauce and garnished with juicy grapes and fresh parsley, this plant-based dish is both flavorful and nutritious.

👥

Serves

⏱️

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)
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5 tbsp olive oil, divided
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1/2 tsp salt
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1/2 tsp garlic powder
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1/2 tsp paprika
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1 tbsp maple syrup

Chickpeas:

1 can of chickpeas, rinsed and drained
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1 tbsp olive oil
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1/2 tsp salt
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1/2 tsp garlic powder
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1/2 tsp paprika

Cashew Whip:

1 cup raw cashews
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5 tbsp boiling water
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2-4 tbsp olive oil
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1 tsp maple syrup
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1/2 tsp lemon juice
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1/4 tsp salt (or more to taste)
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1/4 tsp garlic powder
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1/2 tsp cumin
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1/4 tsp pepper

For Serving:

1/2 cup halved grapes
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Chopped parsley, optional
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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
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Chickpeas:

1 can of chickpeas, rinsed and drained
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1 tbsp olive oil
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1/2 tsp salt
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1/2 tsp garlic powder
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1/2 tsp paprika
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Cashew Whip:

150 g raw cashews
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5 tbsp boiling water
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2-4 tbsp olive oil
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1 tsp maple syrup
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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
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For Serving:

75 g halved grapes
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Chopped parsley, optional
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Pepper, optional

🗒️ Ingredients

Steps

Preheat oven to 450°F (230°C). Place a sheet pan in the oven while it preheats.
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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.
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In a bowl, combine halved Brussels sprouts, half of the olive oil, salt, garlic powder, paprika, and maple syrup. Toss to coat.
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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.
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While the Brussels sprouts roast, prepare the cashew whip. In a high-speed blender, blend all cashew whip ingredients until smooth.
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To assemble the dish, spread the cashew whip onto a plate. Top with roasted Brussels sprouts, chickpeas, and halved grapes.
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Garnish with chopped parsley and pepper if desired.

🖨️ Print