Garlic Herb Roasted Brussels Sprouts and Sweet Potatoes and Lentils and Chickpeas

Garlic Herb Roasted Brussels Sprouts and Sweet Potatoes with Lentils and Chickpeas is a hearty, nutritious dish that brings together the earthy flavors of roasted vegetables with protein-rich legumes. This vibrant, plant-based meal is perfect for a cozy dinner while being filling and satisfying.

Ingredients

• Brussels sprouts - 250 grams, halved
• Sweet potato - 200 grams, diced
• Canned chickpeas - 1 cup (240 grams), drained and rinsed
• Cooked lentils - 1 cup (200 grams)
• Olive oil - 2 tablespoons
• Garlic - 4 cloves, minced
• Fresh thyme - 1 tablespoon, chopped
• Fresh rosemary - 1 tablespoon, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the halved Brussels sprouts, diced sweet potatoes, drained chickpeas, and cooked lentils.
3. In a small bowl, whisk together the olive oil, minced garlic, thyme, rosemary, salt, black pepper, and paprika.
4. Pour the herb and garlic mixture over the vegetables and legumes, tossing well to coat evenly.
5. Spread the mixture on a baking sheet in a single layer.
6. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are tender and slightly caramelized and the sweet potatoes are cooked through.
7. Remove from the oven and drizzle with lemon juice before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 8 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• High in plant-based protein, promoting muscle health.

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