If you are looking for a warm, zesty, fulfilling, and cancer-destroying dish — then put this recipe on a weekly rotation! Brussels sprouts have the power to switch “cancer off” and switch “detoxing on.” You can learn all about it through this blog post.
Chickpeas are also brimming with fiber and protein, as well as rich in vitamins and minerals that elevate your immune function and bone health! The lemon brings the zest, and the pine nuts add the crunch that makes this recipe oh-so-satisfying! We suggest that you double it, since anyone in your kitchen will devour it. Enjoy!
Ingredients:
- 1lb Brussels sprouts trimmed & thinly sliced (I used my food processor)
- Olive oil
- 1 can chickpeas drained & rinsed
- ¼ cup pine nuts
- salt & freshly ground black pepper
Dressing:
- extra-virgin olive oil
- 1 unwaxed lemon sliced
- 1 garlic clove minced
- 1 tsp wholegrain mustard
- Few drops of stevia to taste
Directions:
- Preheat the oven to 425 degrees
- Combine the sliced Brussels sprouts, some olive oil and a nice pinch of salt in a mixing bowl. Use your hands to give everything a mix, then pour out onto a baking tray.
- Roughly dry the chickpeas with a tea towel. Combine with some olive oil, a good pinch of salt and 1/2 tsp freshly ground black pepper in a mixing bowl. Give everything a good stir and pour out onto another baking tray. Roast alongside the Brussels sprouts for 20-25 minutes, or until golden brown and crunchy.
- To make the dressing, heat a frying pan over a medium heat and add some extra-virgin olive oil. Once hot, add the lemon slices and cook for 2-3 minutes each side, until amber in color and beginning to caramelize. Transfer to a chopping board and chop into a fine paste, then combine with stevia, garlic, mustard, and a good pinch of salt and black pepper in a small bowl. Give everything a whisk, adding a little extra glug of extra virgin olive oil to form a paste, then taste and adjust the seasoning, if needed. Note this will taste VERY lemony on it’s own, but once mixed with the Brussels will tone down.
- Finally, cook the pine nuts in a dry frying pan over a low-medium heat. Fry for 2-3 minutes, stirring frequently, until golden and toasted (watch the pan carefully here as they can turn quite quickly!).
- Toss the roasted sprouts with the roasted chickpeas with a generous spoonful of the dressing. Enjoy!
