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Roasted Brussels Sprouts and Broccoli Bean Bowl

This perky and plant protein-rich bowl or side is both vegan and gluten-free. It can also move in other directions with the additions of pasta, brown rice, chunks of feta, grilled shrimp, shredded chicken, tuna, etc. You will want to increase seasonings, acid (lemon juice and red wine vinegar), and oil if you do include extra ingredients. Want a quicker meal with less ingredients? Skip yellow peppers – minced parsley, continuing at zest of lemon.
4 (2-cup) servings or 8 (1 cup) servings

Ingredients

  • ¾- pound 12-ounces Brussels sprouts, trimmed and cut in half
  • Olive oil
  • Kosher salt and fresh ground pepper
  • ½ pound 8 ounces broccoli crown, trimmed and cut into florets
  • 1 15-ounce can each: chickpeas and cannellini beans, drained and rinsed
  • ½ medium red onion, sliced thinly
  • 1 large, plump clove garlic, minced
  • ½ yellow bell pepper, sliced
  • 1 large stalk celery, sliced thinly
  • ½ cup sliced hearts of palm, could substitute marinated artichoke hearts
  • Small fennel bulb, trimmed, cored, and thinly sliced
  • Handful minced parsley
  • Zest of one lemon
  • Juice of one lemon
  • 2 teaspoons red wine vinegar
  • 2 tablespoons minced pepperoncini or chopped capers
  • Pinch crushed red pepper or to taste
  • 12 cherry tomatoes, sliced in half lengthwise (garnish)
  • 1/2 cup sliced kalamata olives (garnish)

Instructions

  • PREP: Set oven to convection mode and preheat to 400 degrees. Line a half-sheet pan with foil and spray with cooking spray. Set aside. Note: You can also do this in an air fryer, though many aren’t large enough to hold all of the vegetables, so you’d need to work in batches. Each batch should take 2-3 minutes less. You can also roast in a regular oven at 425 degrees F, though it could take longer.
  • ROAST BRUSSELS SPROUTS: In a large bowl, toss Brussels sprouts with one teaspoon olive oil and ¼ teaspoon each kosher salt and fresh ground pepper. Place cut side down on the top half of the prepared sheet pan, leaving the bottom half empty (you'll add the broccoli in a few) and roast 10 minutes. Remove from oven and turn sprouts over.
  • ROAST BROCCOLI: In the same bowl, toss broccoli florets with another teaspoon of olive oil and ¼ teaspoon each salt and pepper. Add to the empty bottom half of the sheet pan and roast with the Brussels sprouts for 10 more minutes or until the vegetables are tender-crisp or done to your liking. Remove and rest on a rack for several minutes to cool.
  • MIX THE VEGETABLES AND BEANS: In the same large bowl, mix together the Brussels sprouts, broccoli, drained chickpeas and cannellini beans, onions, garlic, yellow pepper, celery, hearts of palm, fennel, and parsley. (Skip yellow pepper- fennel if making the short version.)
  • ADD LEMON ZEST-CRUSHED RED PEPPER; GARNISH and SERVE: Top the vegetable-bean mixture with the “dressing” ingredients: lemon zest, lemon juice, red wine vinegar, minced pepperoncini or chopped capers, the crushed red pepper, plus another teaspoon of olive oil and one last ¼ teaspoon each kosher salt and fresh ground pepper. Stir well. Taste and adjust seasonings, remembering to also add more red wine vinegar or lemon juice if needed. Divide into four bowls, top with cherry tomatoes and olives. (If serving at a buffet, spoon into a large serving bowl and top with garnishes.) Serve at room temperature. Store well-covered in refrigerator 3-5 days. Do not freeze.

Notes

Copyright Alyce Morgan, 2022. All rights reserved.