Roasted Chickpeas, Brussels Sprouts & Carrots with Polenta
- Time
- 45 min
- Serves
- 4
- Style
- Classic
Ingredients
- 1 lbBrussels sprouts
- 4 mediumcarrots
- 16 fl ozchicken or vegetable broth
- 1 small pkgfresh thyme
- 2 (15 oz) cansgarbanzo beans (chickpeas)
- 4 clovesgarlic
- 1 cuppolenta (cornmeal)
- balsamic vinegar
- black pepper
- extra virgin olive oil
- salt
Cookware
- baking sheet pan
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- measuring cups
- measuring spoons
- mixing bowls
- small saucepan
- spatula
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 612
- Protein
- 19g
- Carbs
- 75g
- Fat
- 29g
- Fiber
- 16g
- Sodium
- 384mg
Method
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