Dijon Cauli With Chickpeas

My new favorite side dish! Yay!! I have loved roasted cauliflower for some time now. But to add chickpeas…and then smother it in a tangy (but not too spicy) Dijon sauce…perfection! I didn’t know I could love a side dish this much, ahhhh! It’s taking all my self control not to make it over and over again! That’s the hard thing about being a blogger. There aren’t enough days in a week to discover new recipes for your followers and still repeat all your favorites.

But anyways. Back to my love for this dish. The wonderful thing is, it’s got a version of my home made salad dressing in it!!So I get the flavors I love, but in a different way. A warm, comforting way!  Thank you for the idea, thewheatlesskitchen.com!

 

Enough talk! Here’s what you need!

  • 1 Head Cauliflower
  • 1 Can Chickpeas (15 oz)
  • 2 Tbsp Dijon Mustard
  • 3 Tbsp Olive Oil or Melted Grass Fed Butter
  • 1.5 Tbsp Vinegar (Husband loves Red Wine, I love Apple Cider!)
  • Salt and Pepper to taste
  • Your favorite fresh herb for garnish

 

And here’s how you do it:

  1. Preheat your oven to 400*
  2. Prep your ingredients…rinse your cauli and cut it into florets, drain and rinse your chickpeas, etc.
  3. Coat your cauli and chickpeas with 1 Tbsp of your oil or butter substance of choice.  Place on a foil lined baking sheet and cook for about 45 minutes, turning a few times to get everything nice and evenly browned.  (Brown is good!)
  4. While you wait, whisk together the rest of the ingredients.
  5. When cauliflower and chickpeas are tender inside and have a nice crisp brown on the outside, take them out and toss with the sauce.  Serve hot along side a protein and listen to all the happy tummies at your table!  Yay!!

 

I wish the pictures did this justice!

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Chopped Cauliflower and chickpeas getting ready to roast in a 400* oven!

 

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When cooked, return to a bowl…

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Dump on the sauce…

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And stir till it’s all coated!

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This went perfectly with the flavor of this Spicy Almond Burger!

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Easy (And Tasty) Roasted Brussels Sprouts

Little brains!!!  Not a lot of people enjoy them.  They seem to be the black sheep of veggies…the ones that adults and children alike shudder in terror when you mention.  Well.  That just will not do.  Because they can be delicious!  They have so much potential…they’re just misunderstood! 😉  Now that we have given them our psychiatric evaluation…let’s explain one way they can be absolutely delightful!  This one, I must admit…I didn’t change a thing so don’t give me credit!  Perfectweightamerica.com had it, well…perfect! 😉  Sweet from the honey, tart from the mustard, flavorful from the thyme and garlic…and a little zing from the vinegar!

I LOVE roasted veggies.  Definitely my favorite way to eat them.  Warm…so comforting.  Crunchy…so the perfect texture.  And simply delicious, cause their natural taste is the star!!  So, without further a do:

Here’s what you need:

  • 4 C Brussels Sprouts (Sidenote: they sell bags of them at Sams Club that end up being exactly 4 C, and pretty cheap!)
  • 5 Cloves Garlic (You know its gotta be good when there is that much garlic!)
  • 1 Tbsp Dijon Mustard
  • 1 *generous* tsp Honey
  • 1/4 C Apple Cider Vinegar
  • 5 Sprigs Thyme
  • 2 Tbsp Coconut Oil

And here’s what you do (seriously, I don’t think it could be easier):

  1. Preheat your oven to 350 degrees.
  2. Wash your sprouts and chop ’em in half.  Trim if needed.  I started trimming the ends off of mine and they just started falling apart and not working well..and I realized that there was nothing gross or weird about them, so they probably didn’t need to be trimmed.  And they worked much better when I made that realization.
  3. Peel garlic (give it a little squish to help.)  Run your fingers down the thyme sprigs to remove the leaves.
  4. Put your Brussels sprouts and garlic in a large bowl.
  5. Mix everything else in a small bowl or measuring cup.
  6. Pour the sauce over the sprouts and toss to coat.
  7. Lay out the sprouts on a cookie sheet in a single layer.  Pop into the oven for 35 minutes, stirring occasionally.  That’s it!!  Yummy browned crispy sweet and tangy goodness!  And soooooooooo good for you!  🙂

What’s your favorite way to eat Brussels Sprouts?!  Any good healthy recipes for me to try?

Washed and sliced in half, waiting to be dressed and roasted!

Brussels Sprouts 1Roasteeeeeeed!  So toasty 🙂

Brussels Sprouts 2And served along side a beautiful roast!  Yummy!  That one is soon to come, and it is one of our new favorites!!  So be watching!!

Brussel Sprouts 3