Printable Brussels Sprout Sheet Pan Dinner Recipe Cards
This Sweet Potato Brussel Sprouts Sheet Pan recipe is easy to prep and make. It brings crispy, roasted Brussels sprouts and sweet potatoes together with chickpeas and a drizzle loaded with flavor.
Servings: 4 Servings
Calories: 245kcal
Ingredients
- 1 lb brussels sprouts halved
- 1 large portobello mushroom sliced
- 1 small red onion thinly sliced
- ½ large sweet potato cut into small chunks
- 15 oz can of chickpeas rinsed and drained
- 4 tbsp pure maple syrup
- 2 tbsp amino acids
- 1 tbsp liquid smoke
- 1 garlic clove minced
- 1 pinch crushed red pepper
- 1 pinch salt and pepper
- ½ tsp lime juice
- ½ avocado sliced
Instructions
- Cover a large rimmed baking sheet with foil. Then spray the foil lightly with cooking spray so your vegetables don't stick while roasting.
- In a mixing bowl, add Brussels sprouts, mushrooms, and red onion, then mix with maple syrup, amino acids, liquid smoke, a garlic clove, red pepper, salt, and pepper.
- Marinate the vegetables for 30 minutes.
- Preheat oven to 425 degrees.
- Chop the sweet potato, then drain and rinse the chickpeas. Lay both out evenly on a baking sheet.
- Sprinkle both sweet potato and chickpeas lightly with salt.
- Sprinkle both sweet potato and chickpeas lightly with salt.
- Drain the marinated veggies and lay them out evenly on a baking sheet. You can save the marinade and use it as a dipping sauce or for a drizzle!
- Place the ingredients in the oven for 40 minutes. After 20 minutes, stir the veggies to ensure even cooking, then cook for another 20 to 25 minutes, or until they’re done.
- After roasting, squeeze lime juice over the Brussels sprout mixture in the pan.
- Place in a bowl, top with avocado slices, and enjoy.
Notes
- Chop the sweet potatoes and Brussels sprouts into uniform sizes for even roasting.
- Rinse chickpeas thoroughly and pat dry. This way, you set the dish up to be more crunchy.
- Finish the dish with squeezed lime juice and sliced avocado for brightness and creaminess.
Storage Notes
- Refrigerator: Store in an airtight container and refrigerate for four to five days.
- Freezing: You can freeze leftovers in freezer bags for up to 2 months, then thaw overnight before reheating to preserve quality.
- Reheating: To revive crispiness, bake at 400°F for 10-15 minutes, stirring once halfway through, until the chickpeas are crunchy and the veggies are warm.
Nutrition Estimate (Per 1 Serving)
- Calories: 245 kcal
- Total Carbohydrate: 42g
- Protein: 11g
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Dietary Fiber: 13g
- Total Sugars: 7g
- Sodium: 499mg
- Potassium: 1016mg
- Magnesium: 78mg
- Iron: 3mg
Nutrition
Calories: 245kcal