Who doesn’t love roasted Brussels sprouts? Somehow they have the worst reputation. I know I didn’t like them as a kid, but I think it was all because they were over-cooked and tasted bitter. Roasting Brussels sprouts is my favorite method to deliver the most flavor; they get tender on the inside and caramelized on the outside. Plus, roasting is easy. I added chickpeas to the sprouts and served it with slices of medium-rare steak.
Ingredients for Side Dish
- 3 cups Brussels sprouts (trimmed & shredded) – 1 – 1 1/2 pounds
- 1 can chickpeas (drained, rinsed, & dried)
- 3 tablespoons olive oil
- big pinch of salt
- 1/2 teaspoon black pepper
- Preheat the oven to 400 F degrees.
- In a large bowl, toss the sprouts, chickpeas, olive oil and black pepper to combine.
- Pour the ingredients on a sheet pan and roast for 30-40 minutes, until tender on the inside and caramelized on the outside. Stir every 12-15 minutes.
- Serve with steak at room temperature.
Ingredients for Steak
- 2 (6-ounce) beef tenderloin
- 1-2 tablespoons olive oil
- 1 tablespoon of coarse salt
- 1 tablespoon of black pepper
- Heat a large, cast iron skillet over high heat until very hot, about 3-4 minutes.
- At the same time, pat dry the steaks with paper towels and brush them with olive oil.
- Season generously with salt and pepper.
- Place steaks in the pan and cook until nicely charred, 2-3 minutes per side.
- Remove the steaks to a cutting board, and allow to rest for at least 8 minutes.
- Slice and arrange the steak on a serving platter along with the roasted sprouts and chickpeas.