Brussels sprouts may not be everyone’s favorite, but there is a way to prepare them in a tasty way. The most delicious way to prepare Brussels sprouts is roasted in the oven. When adding smoky and spicy flavors I am sure you’ll appreciate this amazing super food again!
Brussels sprouts is a superfood
It’s a shame that Brussels sprouts are undervalued because of their bitter taste and when only boiled they can have a stinky smell. If you roast them in the oven, it’s a total different experience and you’ll enjoy all the health benefits. Brussels sprouts are a great superfood in winter time because they are rich in antioxidants and can prevent cell damaging. Per cooked cup, they contain about 4 grams of fibers which helps to regulate blood sugar levels and support your digestion. One cup of Brussel sprouts contain 150% of the minimum recommended daily vitamin C amount.
Brussels sprouts are an easy vegetable to add to you dish. You could serve them roasted as a side dish or combine them with other ingredients like onions, sun dried tomatoes or in this case with smoky roasted chickpeas. If you use fresh Brussel sprouts, first cut off the ends, if you use frozen ones they are already cut.. Mix them with olive oil, salt, pepper and any kind of spices you like and roast them on a baking sheet until crispy. We always cook them first for a bit, so they will need less time in the oven.
This recipe contains lots of nutritions. The chickpeas are adding extra protein and the salmon omega-3 healthy fats. Eating this meal during your busy workweek, is beneficial for your body. It will provide you energy, focus and boost your immunity. Besides it won’t take you more than 30 minutes to prepare, perfect for a weeknight meal!
Smoky Oven-Roasted Brussel Sprouts with Chickpeas & Salmon
- 300 grams Brussels sprouts
- 250 grams chickpeas we used canned chickpeas.
- 1 red onion
- 2 pieces boneless salmon filets
- liquid smoke
- paprika powder
- olive oil
- sesame seeds
- fresh coriander
- 1 lime
- Marinate the salmon filets in 1 tablespoon of soy sauce. If you like it extra salty you can use a bit more. Keep in the fridge while it sits in the soy sauce until usage.
- If you use fresh Brussel sprouts, first cut off the ends, if you use frozen ones they are already cut. Cook the Brussels sprouts in boiling water with salt until a bit soft. Not too soft because they will get more soft when roasting them in the oven.
- Preheat the oven to 200 °C. Meanwhile rinse the chickpeas if you use chickpeas from a can. Add them to a bowl and pour 1 tablespoon of liquid smoke. Add 2 teaspoons of paprika powder and if you like spicy you could add cayenne and drip some olive oil over it. Season with pepper and salt and mix it all up. Smell the spices, if you want more flavor just add the flavor you want to taste most. Line a baking sheet with parchment paper. Spread the chickpeas all over it.
- Add the chickpeas to the oven and transfer into the oven for about 15 minutes. Meanwhile cut the onion in big chunks and check if the Brussel sprouts got a bit soft and take them from the heat and drain.
- Take the chickpeas from the oven. Cut the Brussels sprouts in half and add them to the same bowl you used to marinate the chickpeas. Pour a little bit of the smoky liquid, some spices and pepper and salt. Mix it all up and add to the baking sheet. Add the onions to it and move it all to one side to make room for the salmon.
- Take the salmon from the fridge and add it to the empty side of the baking sheet. Cover the top with sesame seeds to create a crispy crust. Transfer back into the oven for 10-15 minutes. If you like your salmon a bit raw in the middle it will only need 10 minutes. If you prefer it fully cooked leave it in the oven for 15 minutes.
- Serve all together and finish with freshly chopped coriander and sprinkle with fresh lime juice.
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