Honey-Balsamic Glazed Crispy Brussels Sprouts with Chickpeas & Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey-Balsamic Glazed Crispy Brussels Sprouts with Chickpeas & Tofu

YOUR SOLIN GENERATED RECIPE

Honey-Balsamic Glazed Crispy Brussels Sprouts with Chickpeas & Tofu

Enjoy a vibrant, crispy medley of roasted Brussels sprouts tossed with golden chickpeas and protein-rich tofu, all bathed in a tangy-sweet honey-balsamic glaze. This dish combines crunchy textures with a delightful balance of sweet and savory flavors, perfect for a wholesome dinner that satisfies both your taste buds and your nutritional goals.

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NUTRITION

540kcal
Protein
32.4g
Fat
18.7g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

150g Brussels Sprouts

100g Canned Chickpeas, drained

200g Firm Tofu

1 tbsp Honey

1 tbsp Balsamic Vinegar

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Trim and halve the Brussels sprouts. Rinse and drain the canned chickpeas. Press the tofu and cut it into 1-inch cubes.

  • 3

    In a large bowl, toss the Brussels sprouts, chickpeas, and tofu with olive oil, garlic powder, salt, and black pepper until evenly coated.

  • 4

    Spread the mixture in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes or until the Brussels sprouts are crispy and the tofu is golden, shaking the pan halfway through for even cooking.

  • 5

    While the mixture roasts, combine honey and balsamic vinegar in a small saucepan. Heat over medium-low heat for 3-4 minutes, stirring occasionally until slightly thickened into a glaze.

  • 6

    Remove the roasted vegetables, chickpeas, and tofu from the oven, and drizzle with the warm honey-balsamic glaze. Toss gently to combine so that all pieces are evenly coated.

  • 7

    Serve warm and enjoy your balanced, nutrient-packed dish.

Honey-Balsamic Glazed Crispy Brussels Sprouts with Chickpeas & Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey-Balsamic Glazed Crispy Brussels Sprouts with Chickpeas & Tofu

YOUR SOLIN GENERATED RECIPE

Honey-Balsamic Glazed Crispy Brussels Sprouts with Chickpeas & Tofu

Enjoy a vibrant, crispy medley of roasted Brussels sprouts tossed with golden chickpeas and protein-rich tofu, all bathed in a tangy-sweet honey-balsamic glaze. This dish combines crunchy textures with a delightful balance of sweet and savory flavors, perfect for a wholesome dinner that satisfies both your taste buds and your nutritional goals.

NUTRITION

540kcal
Protein
32.4g
Fat
18.7g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

150g Brussels Sprouts

100g Canned Chickpeas, drained

200g Firm Tofu

1 tbsp Honey

1 tbsp Balsamic Vinegar

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Trim and halve the Brussels sprouts. Rinse and drain the canned chickpeas. Press the tofu and cut it into 1-inch cubes.

  • 3

    In a large bowl, toss the Brussels sprouts, chickpeas, and tofu with olive oil, garlic powder, salt, and black pepper until evenly coated.

  • 4

    Spread the mixture in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes or until the Brussels sprouts are crispy and the tofu is golden, shaking the pan halfway through for even cooking.

  • 5

    While the mixture roasts, combine honey and balsamic vinegar in a small saucepan. Heat over medium-low heat for 3-4 minutes, stirring occasionally until slightly thickened into a glaze.

  • 6

    Remove the roasted vegetables, chickpeas, and tofu from the oven, and drizzle with the warm honey-balsamic glaze. Toss gently to combine so that all pieces are evenly coated.

  • 7

    Serve warm and enjoy your balanced, nutrient-packed dish.