Roasted Brussels Sprouts & Crispy Chickpeas
with Whipped Garlic–Herb Cottage Cheese
Serves: 2–4
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients
Roasted Brussels Sprouts
1½ lb Brussels sprouts, trimmed and halved
2 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Crispy Chickpeas
1 (15-oz) can chickpeas, drained, rinsed, and thoroughly dried
1½ Tbsp extra-virgin olive oil
½ tsp kosher salt
Freshly ground black pepper
Optional: ½ tsp smoked paprika or cumin
Whipped Garlic–Herb Cottage Cheese
1½ cups full-fat cottage cheese
2 garlic cloves
1 Tbsp Dijon mustard
2 Tbsp fresh lemon juice, plus more to taste
¼ cup fresh parsley leaves
2 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
To Finish
⅓–½ cup crumbled feta cheese
Extra-virgin olive oil, for drizzling
Flaky salt (optional)
Instructions
1. Roast the Brussels Sprouts
Preheat the oven to 375°F (190°C).
Toss the Brussels sprouts with olive oil, salt, and pepper.
Spread on a baking sheet, arranging them cut-side down.
Roast for 45 minutes, flipping once halfway through, until deeply caramelized, tender, and crisp at the edges.
2. Bake the Chickpeas
On a separate baking sheet, toss the chickpeas with olive oil, salt, pepper, and any optional spices.
Spread in a single layer.
Roast alongside the Brussels sprouts for 35–45 minutes, shaking the pan once or twice, until golden and crisp.
3. Make the Whipped Cottage Cheese
While everything roasts, combine the cottage cheese, garlic, Dijon, lemon juice, parsley, olive oil, salt, and pepper in a blender or food processor.
Blend until completely smooth, thick, and creamy.
Taste and adjust seasoning, add more lemon for acid or salt for balance.
4. Assemble
Spread the whipped cottage cheese in a generous swoosh across a serving platter or shallow bowl.
Top with the hot roasted Brussels sprouts and crispy chickpeas.
Scatter feta over the top.
Finish with a light drizzle of olive oil and a pinch of flaky salt, if desired.
Chef’s Notes & Variations
For extra crisp chickpeas: Let them cool for 5 minutes after roasting, they’ll firm up as they rest.
Add heat: A pinch of chili flakes on the finished dish works beautifully.
Make it heartier: Serve with warm pita, flatbread, or spooned over farro or quinoa.
Herb flexibility: Basil or dill can replace parsley for a different flavor profile.
