Roasted Lemon Garlic Brussels Sprouts
- 3-4 cups Brussels sprouts, sliced
- 2 garlic cloves, minced
- 2 tablespoons olive oil*
- Juice from 1 lemon
- 1 can organic chickpeas
- Shredded Parmesan cheese
- *May need to use more olive oil
Heat olive oil in a large skillet over medium-high heat. Add garlic and stir; after about 1 minute, add Brussels sprouts to skillet. Stir sprouts occasionally until they are browned on both sides; this could take 10 minutes or so.
Once sprouts are browned, add chickpeas to skillet and stir for about a minute, allowing chickpeas to become warm.
Pour sprouts mixture into large bowl; add lemon juice and Parmesan cheese. Enjoy!
Recipe Credit: The Almond Eater