For a simple side dish you can make in a short amount of time and with little clean-up, try these roasted balsamic brussels and chickpeas. The savoriness of the balsamic vinegar and texture of the chickpeas add complexity to every bite. Sprinkle smoked sea salt on top for a kick-ass dish that will impress a crowd.
Balsamic Roasted Brussels and Chickpeas
Yield: serves 2 to 4
1 lb Brussels sprouts, trimmed and quartered
1 can chickpeas, drained and rinsed
2 shallots, thinly sliced
1/4 cup plus 2 teaspoons balsamic vinegar
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup mayo
Smoked sea salt for sprinkling, optional
Preheat an oven to 425 degrees F.
In a large bowl, whisk together 1/4 cup balsamic vinegar, olive oil, salt and pepper until combined. Add the brussels, chickpeas and shallots and toss until everything is evenly coated.
Transfer the vegetables to a rimmed baking sheet and spread into an even layer. Roast the vegetables in the oven until tender and caramelized, tossing half way through, about 25 minutes.
While the vegetables are roasting, whisk together the remaining 2 teaspoons of balsamic vinegar and mayo in a small bowl until combined.
To serve, spoon the roasted brussels and chickpeas into a bowl and drizzle the balsamic mayo on top. Serve warm with a sprinkle of smoked sea salt and enjoy!