Baked Brussels Sprouts Salad (High Protein!)
Serves 45 mins prep30 mins cook
Packed with fiber and protein, this baked Brussels sprouts salad is crispy, warm, and filling. It's made easily by popping everything on a sheet tray and into the oven. And topped with a sweet and tangy high-protein yogurt mustard sauce, it's a vegetarian dinner you'll want to have over and over again!
0 servings
What you need
Instructions
0 Preheat the oven to 400 degreed F. 1 Cut the [wprm-ingredient text="4 cups brussels sprouts" uid="0"] in half. Remove the [wprm-ingredient text="15 oz chickpeas" uid="1"] from the can and rinse them in a strainer under cold water. Then, use a towel to pat them dry. 2 In a large bowl, mix together 1 tbsp maple syrup, 1 tbsp olive oil, and [wprm-ingredient text="1/8 tsp salt" uid="5"]. Then, add the brussels sprouts and chickpeas and mix so they're fully coated. 3 Place brussels sprouts and chickpeas on a large baking sheet and bake for 25 mintues. 4 While this bakes, toss the [wprm-ingredient text="1/2 cup pecans" uid="2"] with 0.5 tbsp olive oil and 1 tbsp maple syrup so they're fully coated. Also, make the dressing by mixing together the [wprm-ingredient text="1/2 cup Greek yogurt" uid="7"], [wprm-ingredient text="1 tsp dijon mustard" uid="12"],[wprm-ingredient text="1 tbsp maple syrup" uid="10"],[wprm-ingredient text="1 tsp olive oil" uid="9"],[wprm-ingredient text="1 tbsp skim milk" uid="8"], and [wprm-ingredient text="1 pinch salt and pepper" uid="11"] in a large bowl. 5 Remove the brussels sprouts and chickpeas from the oven after 25 minutes and add the pecans to the sheet pan. Then, bake an additional 5 minutes. You can also broil at the end for a few minutes to get everything more crispy if you like. 6 Remove from the oven, top with dressing, and enjoy!View original recipe