Roasted Brussels Sprouts with Maple-Balsamic Glaze and Quinoa

Ingredients

• 500 g, halved Brussels sprouts
• 200 g quinoa
• 400 g, canned, drained and rinsed chickpeas
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• to taste black pepper
• 2 sprigs, chopped fresh thyme
• 400 ml water

Steps

1. 1. Preheat the oven to 200°C (400°F).
2. 2. In a mixing bowl, combine the halved Brussels sprouts, maple syrup, balsamic vinegar, garlic powder, smoked paprika, and black pepper. Toss until the Brussels sprouts are evenly coated.
3. 3. Spread the Brussels sprouts on a baking tray lined with parchment paper and roast in the preheated oven for 20-25 minutes, or until caramelized and tender, tossing halfway through.
4. 4. While the Brussels sprouts are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until all water is absorbed.
5. 5. Once cooked, fluff the quinoa with a fork and mix in the chickpeas and fresh thyme.
6. 6. Serve the roasted Brussels sprouts on a bed of the quinoa and chickpea mixture, drizzling any remaining glaze from the baking tray over the top.

Notes

• The maple syrup adds a touch of sweetness that complements the natural bitterness of the Brussels sprouts.

Substitutions

• For a gluten-free version, ensure the quinoa is certified gluten-free.