Oven-Roasted Cauliflower, Brussels Sprouts, and Garbanzo Beans
with lemon-soy-balsamic sauce
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.
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.
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Ingredients
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
- 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)
- Cauliflower / Brussels sprouts / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
- Garbanzo beans - Drain and rinse.
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Make
- Heat oven to 500F (260C) degrees.
- 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.
- 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.
- 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.
- 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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