Roasted Chickpeas & Brussels in Stir-fry Sauce (option for oil-free)Woke my 12 y…


🌱Roasted Chickpeas & Brussels in Stir-fry Sauce (option for oil-free)🌱Woke my 12 year old at 5.55am to come watch the sunrise with me this morning. I keep forgetting to check what time sunrise actually is so we ended up waiting quite a bit in the rain. In my opinion, it was a great bonding experience…though being a preteen, I’m not sure she’d agree!🙄. Happy Monday.💚
✅Recipe: ✅Preheat oven to 425F. ✅Cut Brussels sprouts into halves. Transfer 2-1/2 cups halved Brussels sprouts to a bowl and toss with 2 teaspoons sesame oil (optional), 1 teaspoon mirin, and 2 teaspoons tamari/soy sauce. ✅Drain and rinse 1-14oz can chickpeas. Transfer the chickpeas to a bowl and toss with 2 teaspoons sesame oil (optional), 1 teaspoon mirin, and 2 teaspoons tamari/soy sauce. ✅Transfer the Brussels sprouts and chickpeas to two separate baking sheets. Roast until crispy, about 20 minutes, tossing halfway. ✅For extra crispy, broil for 2 minutes after roasting. ✅Make stir-fry sauce: ✅In a medium bowl, whisk: 1/2 cup low-sodium tamari or soy sauce, 1/4 cup water, 2 tbsp maple syrup, 3 tsp chili garlic sauce, 2 tsp rice wine vinegar, 4 tsp cornstarch. ✅In a large non-stick skillet, sauté 4 minced garlic cloves + 1 tbsp minced ginger for 30 seconds. ✅Add the sauce, chickpeas, and Brussels and mix everything together. ✅Cook over low heat until sauce is thickened and warmed through.
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Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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