Brussels Sprout, Sweet Potato and Chickpea Sheet Pan Dinner

 
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Hello friends!
 
Whew. December, am I right? Life is crazy. Or rather will be. I feel it coming!
 
There is so much going on, I am trying to not let if affect my mood, but I tend to get really anxious, really fast when things pop up unexpectedly. Like lash out in anger anxious (I am not proud of this). I wish I could hide under a pillow, but I keep going, because the pillow situation won’t really help in the end.
 
SO that is why I LOVE – no I NEED – an easy sheet pan dinner to get me through those busy anxious days. Because prep time – well that is in short supply!

The Sheet Pan Dinner Solutions
 
I am in love with my sheet pan right now. One pan and easy peasy, we are done with dinner! There are so many combinations for sheet pan dinners and roasted vegetables in the wintertime – well that is comfort food made healthy. (plus, in Michigan anytime I can add some extra warmth to the house with the oven on, count me in!)
 
I think you could seriously, take any of our grilling recipes and turn it into a sheet pan dinner. You can just imagine that it is summertime…(OK that may be a stretch in the depth of wintertime. But you get my point.
 
Sheet pan dinners are easy, customizable and a great dinner solution for busy weeknights.

This Sheet Pan Dinner
 
Will fill you up with it’s combination of brussels sprout, sweet potato, portobello mushroom, red onion, and chickpeas. Those veggies are tossed with a smokey, sweet marinade that gives them amazing taste!
 
Topped with some creamy avocado and lime, this dinner has amazing taste.

The Marinade
 
Makes this sheet pan dinner outstanding! I marinated my brussels sprout, mushroom and red onion in the marinade for 30 minutes. This gave me time to go ahead and chop up my sweet potato, rinse my can of chickpeas and prep my pan for the oven.
 
The marinade is super easy with liquid smoke, maple syrup, amino acids and minced garlic. Liquid smoke is found in the same aisle along with your BBQ sauces at the grocery store. It is a fantastic way to give your dishes a ‘smokey’ taste.

If you make this dish, we would love to know! Tag @badtothebowl when you post your picture and we can share in the delicious fun with you.

Brussels Sprout, Sweet Potato and Chickpea Sheet Pan Dinner

Recipe by SarahCourse: Main

One pan dinner makes mealtime a breeze!

Ingredients

  • 1 lb brussels sprouts, halved

  • 1 large portobello mushroom sliced

  • 1 small red onion, thinly sliced

  • 1/2 large sweet potato, cut into small chunks

  • 1, 15 oz. can of chickpeas, rinsed and drained

  • 1/4 cup of pure maple syrup

  • 2 Tblsp amino acids*

  • 1 Tblsp liquid smoke

  • 1 garlic clove, minced

  • pinch of crushed red pepper

  • pinch of salt and pepper

  • 1/2 lime, juiced

  • 1/2 avocado, sliced

Directions

  • Prep a large rimmed baking sheet with foil. Lightly spray foil with cooking spray so your vegetables don’t stick while roasting.
  • Add brussels sprouts, mushroom and red onion to a sealable bag with maple syrup, amino acids, liquid smoke, garlic clove, red pepper, salt and pepper.
  • Let vegetables marinade for 30 minutes.
  • Preheat oven to 425 degrees.
  • Chop sweet potato and lay out evenly on baking sheet.
  • Drain and rinse chickpeas. Lay evenly on baking sheet.
  • Sprinkle both sweet potato and chickpeas lightly with salt.
  • Drain your veggies that you marinate and Lay out on baking sheet evenly.
  • Roast in oven for 30 minutes. Check at 15 minutes and if needed stir veggies so they cook evenly.
  • After roasting, squeeze 1/2 lime over the brussels sprout mixture in the pan.

  • Place in bowl, top with avocado slices and enjoy!

Notes

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