Crispy roasted Brussels sprouts and chickpeas are tossed in a tangy Dijon-maple dressing for a simple, delicious dinner. This easy sheet pan recipe is flavorful, filling, and perfect for a weeknight meal.
Why I Love This Recipe
This is my go-to dinner when I want maximum flavor with minimum effort. The Brussels sprouts get deeply caramelized, the chickpeas turn slightly crispy, and the Dijon-maple sauce adds lots of flavor.
Ingredients & Substitutions
- Brussels sprouts: Halving (or quartering large ones) helps them roast quickly and get those golden edges.
- Chickpeas: They add protein and fiber to the recipe. Make sure they’re very dry so they roast instead of steam. That’s the secret to crispy chickpeas.
- Red onion: Roasts into soft, sweet wedges. Yellow onion or shallots are a fine substitute.
- Olive oil: A little oil helps everything crisp and carries the seasoning.
- Dijon mustard: Mustard adds tang and depth to the flavor. Whole-grain mustard works too.
- Maple syrup: We need just enough sweetness to balance the mustard. Honey works if you’re not vegan.
- Garlic powder & smoked paprika: Regular paprika works, but smoked adds extra oomph. You can also use fresh garlic if you like, but garlic powder makes it easy.
How to Make Roasted Brussels Sprouts and Chickpeas
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back some crispness. You can microwave the leftovers, but the texture won’t be the same.
Tips & Tricks
- Don’t crowd the pan. Leaving a little space between the pieces of food will help them roast and get crispy. If they’re too close, they’ll steam rather than roast, which can result in soggy vegetables.
- Rotate the trays and watch for hot spots. Depending on the position of your oven racks, you may want to swap the trays halfway through baking to ensure even browning.
Other Easy Dinner Recipes
If you like this recipe, try my sheet pan gnocchi with Brussels sprouts, sheet pan pierogies, or sheet pan quesadillas. For more low-effort dinners, check out my full list of sheet pan recipes!
PrintDescription
Crispy roasted Brussels sprouts and chickpeas are tossed in a tangy Dijon-maple dressing for a simple, delicious dinner. This easy sheet pan recipe is flavorful, filling, and perfect for a weeknight meal.
- 1 pound Brussels sprouts, trimmed and halved (or quartered if they’re large)
- 1 small red onion, sliced into 1” wedges
- 1 (15-oz) can chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup
- 1/2 teaspoon table salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Preheat the oven to 450°F.
- In a large bowl, combine the Brussels sprouts, red onion, and chickpeas.
- In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, salt, garlic powder, smoked paprika, and black pepper.
- Pour the dressing over the vegetables and chickpeas and toss until evenly coated.
- Spread the mixture into a single layer on a sheet pan.
- Roast for 15 minutes, then flip the Brussels sprouts and stir the chickpeas and onions.
- Continue roasting for 10–15 minutes, until the Brussels sprouts are browned and tender.