Looking for a QUICK side dish? Roasted Lemon Garlic Brussels Sprouts to the rescue! Roasted garlic and sprouts combine with lemon juice, chickpeas and parmesan cheese in under 20 minutes.
Heyoooooo I got another GREEN recipe for ya.
After admitting I didn’t prepare many for the month of January, I told myself to get it together and whip something up. These aren’t insanely original, but they are insanely good and they have chickpeas. I’ve said it before, but I’m convinced one day I will turn into a chickpea. If and when that happens, I hope I’m either a crunchy roasted chickpea or a part of these garlic brussels sprouts. Fingers crossed!
Um ok so anyway…
How was your weekend? I was kind of MIA on all social media yesterday because of how productive I was being. I find that when I’m in the zooooooone—the productive zone—I tend to unintentionally stay off of social media. Not Saturday though! Saturday morning started with Layla waking Miguel and I up around 7 am (in her defense, we did go to bed at 11 or so Friday night ‘cause we’re wild) and Miguel making a delicious egg breakfast. I got some blog stuff done, went to barre class, got an acai bowl from Salud, did more blog stuff, and then Miguel and I saw The Revenant Saturday night.
Heard of it? It’s that Leonardo DiCaprio movie about a guy who gets attacked by a bear and then he has to find his way back to his people. It was Miguel’s pick and I was a bit skeptical going into it, but I actually thought it was really good. Leo was amazing (though who am I kidding—he’s had my heart since Titanic) and the camera angles made the movie suspenseful pretty much the entire time. Also, I’m really into movie reviews and most of the reviews I read on it gave it the thumbs up, if that means anything at all.
After the movie we decided to grab ice cream, because getting ice cream when it’s 37° outside and you’re walking home makes sense.. Yeah. ‘Twas good though!
So about these sprouts.
Miguel used to hate brussels sprouts but he’s recently decided that he likes them, which I’m more than ok with. These sprouts are roasted with garlic and then covered in lemon juice, combined with chickpeas and sprinkled with fresh parmesan cheese. I ate a bowl for lunch one day and then we ate it as a side at dinner time the next night. I opted to roasted them in a skillet over the stovetop, but you could also roasted them in the oven if you prefer that method.
Whatever you do, do not forget the garlic. Or the lemon juice. I guess that’s why they’re called lemon garlic brussels sprouts, eh?
Cheers to more GREEN.
- 3-4 cups brussels sprouts, sliced
- 2 garlic cloves, minced
- 2 tbsp olive oil*
- Juice from 1 lemon
- 1 can (15 oz.) chickpeas
- Shredded parmesan cheese
- Heat olive oil in a large skillet over medium-high heat.
- Add garlic and stir; after about 1 minute, add brussels sprouts to skillet.
- Stir sprouts occasionally until they are browned on both sides; this could take 10 minutes or so.
- Once sprouts are browned, add chickpeas to skillet and stir for about a minute, allowing chickpeas to become warm.
- Pour sprouts mixture into large bowl; add lemon juice and parmesan cheese.
Q: Tell me one thing you did this weekend. Favorite GREEN vegetable?