Honey-Balsamic Glazed Crispy Brussels Sprouts with Poached Eggs and Crispy Chickpeas

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 Poached Eggs and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Honey-Balsamic Glazed Crispy Brussels Sprouts with Poached Eggs and Crispy Chickpeas

Savor the delightful combination of caramelized Brussels sprouts glazed in a sweet and tangy honey-balsamic reduction, paired with crispy roasted chickpeas and perfectly poached eggs. Each bite offers a satisfying crunch, a hint of savory warmth, and a burst of flavor that makes for a wholesome, nourishing meal.

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NUTRITION

473kcal
Protein
18.2g
Fat
21.1g
Carbs
56.6g

SERVINGS

1 serving

INGREDIENTS

200g Brussels Sprouts

1/2 cup cooked Chickpeas (82g)

3 Large Eggs

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Honey

1 tbsp Balsamic Vinegar

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) and line a baking sheet with parchment paper.

  • 2

    Trim and halve the Brussels sprouts. In a bowl, toss them with 1/2 tbsp olive oil, garlic powder, salt, and black pepper until evenly coated.

  • 3

    Spread the Brussels sprouts on the baking sheet, cut side down, and roast for 20-25 minutes until crispy and tender, stirring halfway through.

  • 4

    Meanwhile, drain and rinse the chickpeas. Pat them dry and spread them on a separate baking sheet. Roast in the oven for 15-20 minutes until they turn golden and crispy, tossing once.

  • 5

    In a small saucepan, combine honey and balsamic vinegar. Warm over medium heat for 3-4 minutes until slightly thickened, then set aside.

  • 6

    Bring a pot of water to a gentle simmer and poach the eggs to your preferred doneness (about 3-4 minutes for soft poached eggs).

  • 7

    Once the Brussels sprouts are roasted, drizzle the honey-balsamic glaze evenly over them and toss to coat.

  • 8

    Plate the glazed Brussels sprouts and crispy chickpeas, then top with the poached eggs. Serve immediately and enjoy the perfect balance of crunchy, savory, and tangy flavors.

Honey-Balsamic Glazed Crispy Brussels Sprouts with Poached Eggs and Crispy Chickpeas

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 Poached Eggs and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Honey-Balsamic Glazed Crispy Brussels Sprouts with Poached Eggs and Crispy Chickpeas

Savor the delightful combination of caramelized Brussels sprouts glazed in a sweet and tangy honey-balsamic reduction, paired with crispy roasted chickpeas and perfectly poached eggs. Each bite offers a satisfying crunch, a hint of savory warmth, and a burst of flavor that makes for a wholesome, nourishing meal.

NUTRITION

473kcal
Protein
18.2g
Fat
21.1g
Carbs
56.6g

SERVINGS

1 serving

INGREDIENTS

200g Brussels Sprouts

1/2 cup cooked Chickpeas (82g)

3 Large Eggs

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Honey

1 tbsp Balsamic Vinegar

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Trim and halve the Brussels sprouts. In a bowl, toss them with 1/2 tbsp olive oil, garlic powder, salt, and black pepper until evenly coated.

  • 3

    Spread the Brussels sprouts on the baking sheet, cut side down, and roast for 20-25 minutes until crispy and tender, stirring halfway through.

  • 4

    Meanwhile, drain and rinse the chickpeas. Pat them dry and spread them on a separate baking sheet. Roast in the oven for 15-20 minutes until they turn golden and crispy, tossing once.

  • 5

    In a small saucepan, combine honey and balsamic vinegar. Warm over medium heat for 3-4 minutes until slightly thickened, then set aside.

  • 6

    Bring a pot of water to a gentle simmer and poach the eggs to your preferred doneness (about 3-4 minutes for soft poached eggs).

  • 7

    Once the Brussels sprouts are roasted, drizzle the honey-balsamic glaze evenly over them and toss to coat.

  • 8

    Plate the glazed Brussels sprouts and crispy chickpeas, then top with the poached eggs. Serve immediately and enjoy the perfect balance of crunchy, savory, and tangy flavors.