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Home » Recipes » Side Dishes

Roasted Ranch Chickpeas & Brussel Sprouts

Dec 19, 2019 · Modified: Apr 2, 2024 by Sara Ayesh · This post may contain affiliate links · Leave a Comment

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Ever find yourself in a pinch for side dishes for dinner? Whether its a dinner for guests or weeknight dinner for the family sometimes the main dish comes a little easier than some sides to go with it! Well I head to my pantry and I've always got a can of chickpeas on hand and one of my favorite ways to eat them is roasted! And Brussel sprouts are totally having a moment at my house this season and I'm eating them any way I can get them! Toss those together with a little ranch seasoning and you've got yourself a lean, green side dish!

This could easily be turned into a full meal if you have some cooked quinoa and top it with the roasted veggies for a completely vegetarian dish or pair with 4-6 oz of your favorite lean protein such as grilled chicken or salmon!

Did I mention this is a one pan recipe? That means minimal dishes which means maximum family time! Throw it all on a foil lined pan and it makes clean-up a breeze! I'm already drooling over those little crispy bits of Brussel sprouts leaves that get a littttttttle over done. Yum. So let's get cooking!

📖 Recipe

Roasted Ranch Chickpeas & Brussel Sprouts

Roasted Ranch Veggie Side Dish
5 from 1 vote
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Course: Sides and Shareables
Prep Time: 5 minutes mins
30 minutes mins
Total Time: 35 minutes mins
Servings: 6 side servings
Calories: 132kcal
Author: Sara Ayesh

Ingredients

  • 1 can chickpeas drained and rinsed
  • 3 cups brussel sprouts halved
  • ½ packet of Ranch seasoning
  • 1 tablespoon olive oil
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Instructions

  • Pre heat oven to 400 degrees
  • Drain and rinse the chickpeas and put in a medium mixing bowl
  • Cut the ends off of the brussel sprouts then cut in half and add to chickpeas
  • Drizzle with olive oil and stir in ½ packet of Ranch seasoning.
  • Cover a sheet pan with tin foil and pour chickpeas and brussels out on the pan
  • Roast for 30 minutes until golden brown and crispy
  • Serve over quinoa or with 4-6 oz of lean protein

Nutrition

Serving: 1g | Calories: 132kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 403mg | Fiber: 6g | Sugar: 4g
Tried this Recipe? Pin it for Later!Mention @WhiteKitchenRedWine or tag #whitekitchenredwine!

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5 from 1 vote (1 rating without comment)

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Sara Ayesh Head Shot.

Hey, I'm Sara!

Wichita-based food blogger, photographer, and mom of two, passionate about crafting recipes that bring people together. I find joy in hosting parties, making home-cooked meals with real, whole foods, and enjoying all of the rosy moments in between!

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