YOUR SOLIN GENERATED RECIPE
Crispy Balsamic-Glazed Brussels Sprouts with Garlic
Enjoy a vibrant medley of roasted Brussels sprouts tossed with a tangy balsamic glaze, garlic, and a protein boost from crispy roasted chickpeas and golden tofu cubes. This dish delivers the perfect balance of textures and a savory-sweet flavor profile that delights the palate for any meal of the day.
INGREDIENTS
1 lb Brussels Sprouts (454g)
200g extra-firm Tofu
1/2 cup Chickpeas (roasted)
3 cloves Garlic, minced
2 tbsp Balsamic Vinegar
1 tbsp Olive Oil
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C).
Trim and halve the Brussels sprouts. In a large bowl, toss them with olive oil, salt, and pepper.
Spread the Brussels sprouts evenly on a baking sheet and roast for 20-25 minutes until they start to become crispy on the edges.
Meanwhile, drain and press the extra-firm tofu to remove excess moisture. Cut the tofu into 1-inch cubes, then gently toss with a pinch of salt and pepper.
In a separate bowl, combine the minced garlic and balsamic vinegar.
After the Brussels sprouts have roasted for about 15 minutes, add the tofu cubes and chickpeas to the baking sheet, drizzle the balsamic-garlic mixture over them, and toss gently to coat all pieces evenly.
Return the pan to the oven and roast everything together for another 10-15 minutes, until the tofu begins to crisp and the chickpeas become crunchy.
Remove from the oven and adjust seasoning with additional salt and pepper if needed before serving.