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Maple Roasted Brussels Sprouts and Kale with Sautéed Pistachios and Chickpeas

Yields4 Servings

kale

 16 Brussels sprouts
 2 cups Chopped Kale
 2 tbsp Olive Oil
 2 tbsp Pure Maple Syrup
 Salt & Pepper
 1.50 cups Cooked Chickpeas
 ⅓ cup Pistachio Nuts
1

Preheat the oven to 400 degrees Fahrenheit and line a baking tray with baking paper

2

Place the Brussels sprouts, kale, olive oil, maple syrup, salt and pepper onto the tray and mix with your hands to combine and coat everything with oil and maple syrup

3

Place the tray into the preheated oven and roast for about 20 minutes or until the sprouts begin to turn golden

4

While the sprouts are cooking, prepare the chickpeas: drizzle a little olive oil into a pan and place over a medium heat, add the chickpeas, pistachios and a pinch of salt and pepper, stir as the chickpeas and pistachios become hot and golden

5

Serve the roasted Brussels sprouts and kale with a side of hot chickpeas and pistachios

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories306
% Daily Value *
Total Fat 15.5g20%
Total Carbohydrate 34g13%
Protein 10g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.