Honey-Balsamic Glazed Crispy Brussels Sprouts

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

Honey-Balsamic Glazed Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Honey-Balsamic Glazed Crispy Brussels Sprouts

Savor a medley of crispy roasted Brussels sprouts tossed with protein-packed chickpeas and fluffy egg whites, all coated in a sweet and tangy honey-balsamic glaze. This vibrant dish combines crunchy textures with a rich, satisfying flavor, perfect for a nourishing meal any time of day.

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NUTRITION

581kcal
Protein
38.5g
Fat
10g
Carbs
79.5g

SERVINGS

1 serving

INGREDIENTS

10 oz Brussels Sprouts (~283g)

1 cup Canned Chickpeas (~170g)

1/2 cup Egg Whites (~126g)

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.

  • 2

    Wash and trim the Brussels sprouts by cutting off the stem ends and halving them.

  • 3

    In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, salt, and black pepper.

  • 4

    Spread the Brussels sprouts onto a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway, until they are crispy and slightly charred.

  • 5

    While the Brussels sprouts roast, drain and rinse the chickpeas and pat them dry. In a separate pan, lightly sauté the chickpeas over medium heat for 5 minutes to warm them through.

  • 6

    In a small bowl, whisk together the honey and balsamic vinegar to create the glaze.

  • 7

    In a larger mixing bowl, combine the roasted Brussels sprouts, warmed chickpeas, and egg whites. Pour the honey-balsamic glaze over the mixture and gently toss to coat evenly.

  • 8

    Return the mixture to the baking sheet and roast for an additional 5-7 minutes, allowing the glaze to slightly caramelize while the egg whites set.

  • 9

    Remove from the oven and serve immediately, enjoying the sweet-tangy glaze with a satisfying crunch.

Honey-Balsamic Glazed Crispy Brussels Sprouts

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

Honey-Balsamic Glazed Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Honey-Balsamic Glazed Crispy Brussels Sprouts

Savor a medley of crispy roasted Brussels sprouts tossed with protein-packed chickpeas and fluffy egg whites, all coated in a sweet and tangy honey-balsamic glaze. This vibrant dish combines crunchy textures with a rich, satisfying flavor, perfect for a nourishing meal any time of day.

NUTRITION

581kcal
Protein
38.5g
Fat
10g
Carbs
79.5g

SERVINGS

1 serving

INGREDIENTS

10 oz Brussels Sprouts (~283g)

1 cup Canned Chickpeas (~170g)

1/2 cup Egg Whites (~126g)

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.

  • 2

    Wash and trim the Brussels sprouts by cutting off the stem ends and halving them.

  • 3

    In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, salt, and black pepper.

  • 4

    Spread the Brussels sprouts onto a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway, until they are crispy and slightly charred.

  • 5

    While the Brussels sprouts roast, drain and rinse the chickpeas and pat them dry. In a separate pan, lightly sauté the chickpeas over medium heat for 5 minutes to warm them through.

  • 6

    In a small bowl, whisk together the honey and balsamic vinegar to create the glaze.

  • 7

    In a larger mixing bowl, combine the roasted Brussels sprouts, warmed chickpeas, and egg whites. Pour the honey-balsamic glaze over the mixture and gently toss to coat evenly.

  • 8

    Return the mixture to the baking sheet and roast for an additional 5-7 minutes, allowing the glaze to slightly caramelize while the egg whites set.

  • 9

    Remove from the oven and serve immediately, enjoying the sweet-tangy glaze with a satisfying crunch.