Crispy Brussels Sprouts with Cashew Whip, Chickpeas and Grapes by @starinfinitefood

49 min

4 servings

🥬

910 g

Brussels sprouts

🫒

5 tbsp

Olive oil

🧂

1.3 tsp

Salt

🧄

1.3 tsp

Garlic powder

🌶️

1 tsp

Paprika

🍁

1 tbsp

Maple syrup

🫘

430 g

Chickpeas

🥜

180 ml

Raw cashews

💧

60 ml

Boiling water

🍋

0.5 tsp

Lemon juice

🫙

0.5 tsp

Cumin

⚫

0.25 tsp

Pepper

🍇

120 ml

Red grapes

🌿

Parsley

🌱

Sunflower seeds

🍋

Lemon zest

  1. Preheat

    Preheat the oven to 450°F and place a sheet pan inside while it preheats.

  2. Add
    • Chickpeas

    Add the dried chickpeas to a separate sheet pan and dry roast them for 8 minutes.

  3. Add
    • Chickpeas
    • Olive oil
    • Salt

    Remove from the oven and add 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp paprika and 1/2 tsp garlic powder to the chickpeas, then toss to coat and roast another 8-10 minutes.

  4. Add
    • Brussels sprouts
    • Olive oil
    • Salt

    Add the halved brussels sprouts, 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp paprika and the maple syrup to a bowl and toss to coat.

  5. Add
    • Olive oil
    • Brussels sprouts

    Remove the preheated sheet pan from the oven, add the remaining 1 tbsp olive oil to the pan, then place the brussels sprouts face down on the pan.

  6. Place
    • Brussels sprouts

    Place in the oven for 22-26 minutes, flipping the brussels sprouts 3/4 of the way through.

  7. Roast
    • Raw cashews
    • Boiling water
    • Olive oil

    While the brussels roast, add all the cashew whip ingredients to a high speed blender and blend until smooth.

  8. Spread
    • Brussels sprouts
    • Red grapes
    • Chickpeas

    Spread the cashew whip onto a plate, then top with the brussels sprouts, the grapes and the chickpeas.

  9. Top
    • Parsley
    • Pepper

    Top with chopped parsley and pepper, if using.

Crispy Brussels Sprouts with Cashew Whip, Chickpeas and Grapes by @starinfinitefood

49 min

4 servings

🥬

910 g

Brussels sprouts

🫒

5 tbsp

Olive oil

🧂

1.3 tsp

Salt

🧄

1.3 tsp

Garlic powder

🌶️

1 tsp

Paprika

🍁

1 tbsp

Maple syrup

🫘

430 g

Chickpeas

🥜

180 ml

Raw cashews

💧

60 ml

Boiling water

🍋

0.5 tsp

Lemon juice

🫙

0.5 tsp

Cumin

⚫

0.25 tsp

Pepper

🍇

120 ml

Red grapes

🌿

Parsley

🌱

Sunflower seeds

🍋

Lemon zest

Preparation Steps

  1. Step 1/9

    Preheat the oven to 450°F and place a sheet pan inside while it preheats.

    🍳Sheet pan

  2. Step 2/9

    Add the dried chickpeas to a separate sheet pan and dry roast them for 8 minutes.

    🫘Chickpeas
    🍳Sheet pan

  3. Step 3/9

    Remove from the oven and add 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp paprika and 1/2 tsp garlic powder to the chickpeas, then toss to coat and roast another 8-10 minutes.

    🫘Chickpeas
    🫒Olive oil
    🧂Salt
    🌶️Paprika
    🧄Garlic powder
    🍳Sheet pan

  4. Step 4/9

    Add the halved brussels sprouts, 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp paprika and the maple syrup to a bowl and toss to coat.

    🥬Brussels sprouts
    🫒Olive oil
    🧂Salt
    🧄Garlic powder
    🌶️Paprika
    🍁Maple syrup
    🥣Bowl

  5. Step 5/9

    Remove the preheated sheet pan from the oven, add the remaining 1 tbsp olive oil to the pan, then place the brussels sprouts face down on the pan.

    🫒Olive oil
    🥬Brussels sprouts
    🍳Sheet pan

  6. Step 6/9

    Place in the oven for 22-26 minutes, flipping the brussels sprouts 3/4 of the way through.

    🥬Brussels sprouts
    🍳Sheet pan

  7. Step 7/9

    While the brussels roast, add all the cashew whip ingredients to a high speed blender and blend until smooth.

    🥜Raw cashews
    💧Boiling water
    🫒Olive oil
    🍁Maple syrup
    🍋Lemon juice
    🧂Salt
    🧄Garlic powder
    🫙Cumin
    ⚫Pepper

  8. Step 8/9

    Spread the cashew whip onto a plate, then top with the brussels sprouts, the grapes and the chickpeas.

    🥬Brussels sprouts
    🍇Red grapes
    🫘Chickpeas
    🍽️Plate

  9. Step 9/9

    Top with chopped parsley and pepper, if using.

    🌿Parsley
    ⚫Pepper
    🍽️Plate

Composition

Ingredients

Types

Vegetables, Oils, Spices, Sweeteners, Legumes, Nuts, Water, Fruit, Herbs, Seeds

Ingredients

Brussels sprouts, Olive oil, Salt, Garlic powder, Paprika, Maple syrup, Chickpeas, Raw cashews, Boiling water, Lemon juice, Cumin, Pepper, Red grapes, Parsley, Sunflower seeds, Lemon zest

Notes

Brussels sprouts (trimmed and halved), Olive oil (divided, for the brussels), Salt (for the brussels, for the cashew whip, or more to taste), Garlic powder (for the brussels), Paprika (for the brussels), Maple syrup (for the brussels, for the cashew whip), Chickpeas (canned, rinsed and drained), Raw cashews (for the cashew whip), Boiling water (for the cashew whip), Lemon juice (for the cashew whip), Cumin (for the cashew whip), Pepper (for the cashew whip, for topping, if using), Red grapes (halved, for serving), Parsley (chopped, optional, for serving), Sunflower seeds (optional, for serving)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Halal, Kosher, soy-free, Gluten-Free

Calories

390 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 38g, Fat: 23g, Fiber: 10g, Sugars: 14g

Nutritional Information

Minerals

Potassium: 650mg, Magnesium: 70mg, Iron: 2.2mg, Calcium: 80mg, Sodium: 520mg

Vitamins

Vitamin C: 110mg, Vitamin K: 220mcg, Vitamin B6: 0.4mg, Folate: 80mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

34 minutes

Overall

49 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Sheet pan, Bowl, Plate

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course, Side Dish, Salad, Appetizer

Occasions

Thanksgiving, Fall gathering

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Creamy, Juicy, Crunchy

Flavors

Savory, Sweet, Smoky, Tangy, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (store in an airtight container,refrigerate,reheat brussels and chickpeas in oven or air fryer to restore crispness), cashew whip : 4-5 days (store separately in an airtight container,refrigerate)