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Week of 12/15/14

Oven-Roasted Cauliflower, Brussels Sprouts, and Garbanzo Beans
with lemon-soy-balsamic sauce

Active: 25 min Total: 35 min
Original GF Paleo Vegetarian
Oven-Roasted Cauliflower, Brussels Sprouts, and Garbanzo Beans
These pans of roasted veggies and beans are the perfect canvas for our super dynamic lemon-soy-balsamic sauce. You'll love munching on this dinner over leftover rice.
Smarts: This sauce keeps well and can be used on tofu, so feel free to double up, for another quick dish later in the week.
Dependency
{Moqueca} Brazilian Coconut Milk Stew
Tags
One Pot, Low Calorie, Freezer Friendly
Proteins
Beans, garbanzo
Cuisines
American
Save recipe
122

Ingredients

Metric
Servings:
4
Oven-Roasted Cauliflower, Brussels Sprouts, and Garbanzo Beans with Lemon-Soy-Balsamic Sauce:
  • Cauliflower - 1 head , chopped
  • Brussels sprouts - 1lb , trimmed and halved
  • Cilantro (opt) - 6 sprigs , chopped
  • Garbanzo beans (14 oz / 397 g can) - 1 can , drained and rinsed
  • Homemade lemon-soy-balsamic marinade - 3 Tbsp + 3 Tbsp ((ingredients listed separately))
  • Leftover rice - ~2 cups
Lemon-Soy-Balsamic Marinade:
  • Garlic - 2 cloves , minced
  • Lemons - 1/2 , zest + juice of
  • Soy sauce, low-sodium - 1 Tbsp
  • Balsamic vinegar - 1 Tbsp
  • Paprika - 1/2 tsp
  • Hot sauce - 2 tsp
  • Cooking oil - 3 Tbsp

Prep

  1. Prepare marinade - Mince garlic cloves and zest lemon. Mix minced garlic and zest with lemon juice, soy sauce, balsamic vinegar, paprika, hot sauce, and oil. (Can be done up to 5 days ahead - keep refrigerated)
  2. Cauliflower / Brussels sprouts / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
  3. Garbanzo beans - Drain and rinse.

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Make

  1. Heat oven to 500F (260C) degrees.
  2. Spread cauliflower, brussels sprouts, and garbanzo beans out onto two sheet pans and cover tightly with foil, and ‘steam’ for 6 minutes in the oven.
  3. Remove the foil and toss with first part of marinade (you’ll have to divide between the two pans) and roast for another 12 to 15 minutes.
  4. Once the veggies are done roasting, toss with second part of marinade and chopped cilantro immediately out of the oven and then salt and pepper to taste.
  5. Heat up leftover rice from Monday (you can use the reheat setting on your microwave or just heat in a saucepan). Top rice with roasted veggies and beans.

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