Crispy Roasted Potatoes and Brussels Sprouts with Chickpeas

Crispy Roasted Potatoes and Brussels Sprouts with Chickpeas is a hearty and nutritious dish that combines the earthy flavors of roasted vegetables with protein-packed chickpeas. Perfect for a healthy midnight snack, this dish offers a satisfying crunch and vibrant taste.

Ingredients

• Baby potatoes - 300 grams
• Brussels sprouts - 200 grams
• Canned chickpeas - 1 cup (240 grams), drained and rinsed
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and halve the baby potatoes and Brussels sprouts.
3. In a large bowl, combine the halved potatoes, Brussels sprouts, and chickpeas.
4. Drizzle the olive oil over the vegetables and chickpeas, then sprinkle with garlic powder, paprika, salt, and black pepper. Toss everything until evenly coated.
5. Spread the mixture in a single layer on a baking sheet.
6. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden and crispy, stirring halfway through cooking for even browning.
7. Remove from the oven and garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.3 L

Health Benefits

• Rich in fiber which promotes digestive health.
• High in plant-based protein from chickpeas, supporting muscle health.

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