Honey-Balsamic Glazed Crispy Brussels Sprouts with Tofu and 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 Tofu and Chickpeas

YOUR SOLIN GENERATED RECIPE

Honey-Balsamic Glazed Crispy Brussels Sprouts with Tofu and Chickpeas

Enjoy a hearty and satisfying bowl of roasted Brussels sprouts paired with crispy tofu and tender chickpeas, all tossed in a luscious honey-balsamic glaze. This dish offers a delightful mix of textures and flavors, from the crunch of caramelized sprouts to the soft, savory tofu and chickpeas, making it a delicious and nutritious option for any meal.

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NUTRITION

585kcal
Protein
35.5g
Fat
19.2g
Carbs
70.9g

SERVINGS

1 serving

INGREDIENTS

150g Brussels Sprouts

200g Extra-Firm Tofu

1 cup Canned Chickpeas (drained)

1 tsp Olive Oil

1/2 tbsp Honey

1/2 tbsp Balsamic Vinegar

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PREPARATION

  • 1

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

  • 2

    Wash the Brussels sprouts and trim the ends. Cut them in half for even roasting.

  • 3

    Press the extra-firm tofu to remove excess moisture, then cut into 1-inch cubes.

  • 4

    In a large bowl, combine the halved Brussels sprouts, tofu cubes, and drained chickpeas. Drizzle with olive oil and toss to coat evenly.

  • 5

    Spread the mixture on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and edges are crispy, and tofu is lightly golden.

  • 6

    While roasting, mix the honey and balsamic vinegar in a small bowl.

  • 7

    Once the roasting is complete, remove the tray from the oven and drizzle the honey-balsamic mixture over the roasted ingredients. Toss gently to ensure an even glaze.

  • 8

    Return the tray to the oven for an additional 5 minutes to let the glaze set, then remove and serve warm.

Honey-Balsamic Glazed Crispy Brussels Sprouts with Tofu and 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 Tofu and Chickpeas

YOUR SOLIN GENERATED RECIPE

Honey-Balsamic Glazed Crispy Brussels Sprouts with Tofu and Chickpeas

Enjoy a hearty and satisfying bowl of roasted Brussels sprouts paired with crispy tofu and tender chickpeas, all tossed in a luscious honey-balsamic glaze. This dish offers a delightful mix of textures and flavors, from the crunch of caramelized sprouts to the soft, savory tofu and chickpeas, making it a delicious and nutritious option for any meal.

NUTRITION

585kcal
Protein
35.5g
Fat
19.2g
Carbs
70.9g

SERVINGS

1 serving

INGREDIENTS

150g Brussels Sprouts

200g Extra-Firm Tofu

1 cup Canned Chickpeas (drained)

1 tsp Olive Oil

1/2 tbsp Honey

1/2 tbsp Balsamic Vinegar

PREPARATION

  • 1

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

  • 2

    Wash the Brussels sprouts and trim the ends. Cut them in half for even roasting.

  • 3

    Press the extra-firm tofu to remove excess moisture, then cut into 1-inch cubes.

  • 4

    In a large bowl, combine the halved Brussels sprouts, tofu cubes, and drained chickpeas. Drizzle with olive oil and toss to coat evenly.

  • 5

    Spread the mixture on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and edges are crispy, and tofu is lightly golden.

  • 6

    While roasting, mix the honey and balsamic vinegar in a small bowl.

  • 7

    Once the roasting is complete, remove the tray from the oven and drizzle the honey-balsamic mixture over the roasted ingredients. Toss gently to ensure an even glaze.

  • 8

    Return the tray to the oven for an additional 5 minutes to let the glaze set, then remove and serve warm.