Sheet-Pan Bourbon-Maple & Balsamic Root Vegetables with Crispy Chickpeas & Brussels Sprouts

Pairs well with Cooper & Thief Red Blend Bourbon Barrel aged wine. This pairs perfectly with the wine's toasted oak and vanilla notes. This recipe transforms the hasselback concept into an easy, single-pan meal. Cutting the vegetables into uniform cubes ensures maximum surface area for a caramelized, sweet, and smoky crust.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the Oven and Pan: Preheat your oven to 400°F (200°C). Line two large, rimmed baking sheet with parchment paper. (Note: use an additional baking sheet if the vegetables are crowded. Crowding causes steaming instead of crisping).

Step 2

Whisk the Glaze: In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, bourbon, smoked paprika, salt, and black pepper.

Step 3

Toss the Ingredients: Place the sweet potatoes, parsnips, carrots, halved Brussels sprouts, and dried chickpeas directly onto the baking sheet(s). Pour the balsamic glaze over everything and toss until completely coated. (You can optionally toss/stir in a bowl before putting on the baking sheet) Spread them out into a flat, single layer, turning the Brussels sprouts cut-side down for maximum browning.

Step 4

Roast Part 1: Bake for 25 minutes.

Step 5

Add the Crunch: Remove the pan from the oven. Stir the vegetables and chickpeas. Scatter the pecans and minced rosemary evenly over the top.

Step 6

Roast Part 2: Return to the oven for another 10 to 15 minutes. The Brussels sprouts should have crispy, charred edges, the roots should be fork-tender, and the balsamic should be sticky and caramelized. Serve warm.