Honey-Dijon Shredded Brussel Sprouts with Crispy Chickpeas

Shredded brussel sprouts tossed with crispy chickpeas in a lemony, honey-dijon sauce, topped with nuttiness and did someone say CHEESE?

Brussel sprouts are mini cabbages. They just are. Have you held one in your hand and felt like a giant? This has nothing to do with how delicious this dish is. Though, the dish is very yummy.

Alright, on with it. If you haven't fallen in love with thinly sliced veggies, then here is that moment you're going to point to and say, "I effin' love shredded veggies". This Honey-Dijon Shredded Brussel Sprout dish is your gateway drug to needing the shredded veg fix. By shredding, you end up just getting more flavor since you have more spaces to get the good sauces all tossed on, making it all that much better.

This recipe comes together extremely fast, so you can have a full meal in front of you in about 30 minutes. This can honestly stand alone as a full meal if you like, or serve it along side a filet of fish (my personal fave).

Honey-Dijon Shredded Brussel Sprouts with Crispy Chickpeas

Cook and prep time: 30 minutes

Serving size: 2

Ingredients

• 1 lb Brussels sprouts, shredded

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 2 shallots, finely chopped

• 2 teaspoons Dijon mustard

• 1/2 teaspoon chili powder

• 1/2 teaspoon garlic powder

• 2 tablespoons honey

• Juice of 1 lemon

• Zest of 1 lemon

• 1/3 cup toasted walnuts, chopped

• 1/4 cup grated Parmesan cheese

• 1 cup cooked chickpeas, drained and patted dry

• 1 teaspoon smoked paprika

• 1/2 teaspoon cumin

• 1/4 teaspoon cayenne pepper (optional)

• 2 tablespoons olive oil (for chickpeas)

Directions

1. Prepare Brussels Sprouts:

• Trim and shred the Brussels sprouts. Set aside.

1. Toast Walnuts:

• In a dry pan over medium heat, toast the walnuts for 3-5 minutes or until fragrant. Be sure to keep an eye on them as they can quickly go from toasty to burnt. Once toasted, set aside.

1. Crispy Chickpeas:

• In a bowl, toss chickpeas with smoked paprika, cumin, and cayenne pepper (if using). Heat olive oil in a skillet over medium-high heat. Add chickpeas and cook until golden and crispy, about 8-10 minutes. Remove from heat and set aside.

1. Sautee Brussels Sprouts:

• In a large skillet, heat olive oil over medium heat. Add shredded Brussels sprouts, shallots, salt, and pepper. Saute for 5-7 minutes or until the sprouts are tender-crisp.

1. Add Flavorings:

• Stir in Dijon mustard, chili powder, and garlic powder. Cook for an additional 2-3 minutes, allowing the flavors to meld.

1. Finish with Sweetness and Citrus:

• Drizzle honey over the Brussels sprouts and squeeze the lemon juice into the pan. Add lemon zest and toss everything together. Cook for an extra 2 minutes.

1. Add Final Touches:

• Sprinkle grated Parmesan cheese over the sauteed Brussels sprouts and toss until the cheese is melted and coats the sprouts evenly.

1. Combine with Crispy Chickpeas:

• Gently fold the crispy chickpeas into the Brussels sprouts mixture.

1. Serve:

• Transfer the sauteed Brussels sprouts and crispy chickpeas to a serving dish. Garnish with toasted walnuts and additional lemon zest, if desired. Serve immediately.