Caramelized Brussels Sprouts Pasta With Toasted Chickpeas Recipe (2024)

Loved this recipe! But, a few changes:1. Once rinsed & dried, toss chickpeas w/ some olive oil, salt, & pepper, spread out on a pan lined w/ parchment paper, & roast at 425 for 15-20 minutes. This will give the chickpeas that crunch the dish needs. 2. Add 1 TBSP of sugar to the Brussels sprouts while they’re cooking. 3. Once Brussels sprouts are done, remove from pan & sauté capers for a bit, then add Brussels sprouts back. 4. DOUBLE the amount of lemon juice & Parmesan.

This sounds tasty but I laughed out loud at the 20 minutes prep time notion.

Use food processor to slice Brussels sprouts,

this was shockingly delicious. the only (obvious) suggestion i have is to be liberal with the parmesan and add it into the pot slowly.

I didn’t have brussel sprouts, so subbed in some shredded cabbage - still awesome!

Scrumptious. Made this vegan with vegan butter and Parmesan and it still packed a yummy, bright, and warm punch. Keep the Brussels sprouts on the thicker side because they add wonderful texture. As a cooking novice, I tossed out the pasta water after the first cup. I should have saved it as the sauce thickened over time.

Pro tip: add bacon and substitute bacon fat for the butter to cook the Brussels When I first tried this recipe I was feeling like there was just a flavor missing so when we tried it again my husband suggested adding bacon or pancetta. It made a big difference and balanced out the other flavors

Agree with the other reviews - double the Parm and lemon. It was delish!

The flavour of this dish is what made me give it 3 stars otherwise it would have been lower. I don’t see the point of toasting the chick peas and then adding them to liquid. Toasting them just dried them out and gave them a mealy texture and then adding them into the sauce made them mushy but still dry. I would just add them into the sauce and forget about toasting them. Also, will cut back on the oil - way too many calories for a vegetarian dish.

So good!! I’ve made this a few times and always forget that the prep time is wildly inaccurate. Otherwise, a great recipe. The last time I made it, I was really feeling a creamy pasta dish, so I added about a tablespoon and a half of Greek yogurt and it was a phenomenal addition.

Vegan version of was absolutely delicious! Will be cooking this regularly. We Substituted oak milk butter and vegan Parmesan.

I chose this recipe to use up a surfeit of Brussels sprouts left from Thanksgiving prep. It was delicious. I subbed walnuts for the chickpeas since I had none of the latter.

This was a total treat. I was thinking of making my usual Brussels sprouts “carbonara,” but made this instead and was glad I did. I went with the “add bacon” option after reading the notes, but you could achieve the same effect by adding a little smoked paprika to the butter when you sauté the sprouts. My chives were past their prime so didn’t use them, but boosted the lemon a bit. Next time, I may sprinkle in some rosemary (or roast the chickpeas with it - yum). Definitely making again.

Yummy!Roasted chickpeas and eliminated extra oil, but did add the sugar to sprouts plus extra lemon juice and parmesan.

Loved! I used a protein pasta to amp up the protein levels and it was sooo good. I recommend going light on the salt because the capers add that flavor well.

I loved this! Great for Lent. I used garlic olive oil to add more flavor, more sliced garlic, more red pepper flakes. I also used lentil and brown rice pasta. This could be a wonderful base for just about anything else. Enjoy!

Delicious! Next time I will cut down on oil by oven roasting chickpeas and adding more pasta water instead of oil at end.

Followed recipe but added spinach at end to provide green color and spinach flavor. It was delicious. Will try again with some of the suggestions.

Followed other commenters. Very good.1. Roast chickpeas with olive oil salt pepper in oven 425 degrees2. Add pancetta, cook it first and use the grease instead of oil3. Toasted the capers with the pancetta for the last couple of mins (then remove and add both back later when it says to add the capers)4. Double lemon5. Double Parmesan

Made it per the recipe and used bacon as noted. Tasty enough but did not knock my socks off but will see how it tastes as leftovers.

Didn’t blow my mind but still pretty good. I roasted the chickpeas in the oven for 30 min or so vs cooking them in Dutch oven and blitzed the Brussels in the food processor vs chopping. I did cheese just on mind after I plated since partner doesn’t like cheese.

This is so delicious! Really packs a flavor punch with inexpensive ingredients.

Really good, but the prep time is absolutely laughable. For future, I plan to roast the chickpeas under the broiler, and just halve the Brussels sprouts, I'm also going to cook the Brussels on a higher heat to add some crunch

I love this recipe! I make it at least twice a month. I follow the directions exactly (well, roughly at least, I don't always measure precisely), and it's fantastic!!

Left out the last 2T of olive oil (didn’t read the recipe correctly), added more lemon juice and only about 1/3 C Parm (both, to use up what I had), otherwise followed the recipe and it was delish. Salad from a bag and fruit, finished it off. It took more like 30 minutes than 20, but to me that’s still quite a quick dinner.

Took others advice and roasted chickpeas separately, adding them like croutons. Added 1 Tbl of sugar to sautéing Brussel sprouts. Doubled the lemon and parmesan, also adding lemon zest to the mix. Surprisingly delicious. We had some amazing bread that wasn't needed - but couldn't let go to waste - and had it with orange blossom honey goat cheese from Laura Chenel. So good! May add preserved lemons next time.

My husband finished his whole serving and he usually eats like a bird! As some suggested here I added chopped cooked bacon to the brussel sprouts after they caramelized. I roasted the chickpeas in the oven tossed with EVOO, Aleppo pepper and salt, along with some walnuts. Didn’t add the roasted mix into the pasta, instead used it as a topping, which kept the chickpeas crispy and nuts crunchy. So many good ideas from other commenters! Yum.

Really solid dish! Was quick to come together. Definitely slice those brussels in your food processor!

Delicious with some lemon zest/ blended cashews added!

Made this with bucatini. Probably took closer to 40 minutes from when I started to when I was taking it out of the pot. Tasty enough, but absolutely leaves plenty of room for adjustment. I threw in broccoli as well, and absolutely upped the spice level as others have called out below. Will certainly make again, but possibly with Italian sausage or bacon for some extra fat flavoring.