Mango Glazed Brussels and Chickpeas
with Bulgur & Tahini Butter
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- 2 carrots
- 12 oz Brussels sprouts
- 13.4 oz chickpeas
- 1 lemon
- ¼ oz fresh oregano
- 3 tbsp mango chutney
- 1 tbsp chermoula seasoning
- ½ cup bulgur wheat
- 2 tbsp vegan butter
- 3 tbsp tahini
- 2 tbsp (4 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 450°F. Peel carrots and cut them into thin rounds. Trim and halve the Brussels sprouts. Drain and rinse the chickpeas, and pat dry. Halve and juice the lemon(s). Pick and chop the oregano. Add just half the lemon juice, mango chutney, and a pinch of salt and pepper to a small bowl and whisk the mango glaze.
Add sliced carrot, halved Brussels sprouts, chickpeas, oregano, chermoula seasoning, 2 tbsp (4 tbsp) olive oil, and a pinch of salt and pepper to a foil-lined baking sheet, and toss. Roast until vegetables are tender and browned at the edges, 18 to 20 minutes. Remove from the oven and drizzle with the mango glaze. Return to the oven for 1 to 2 minutes.
Add ½ cup (1 cup) water and a pinch of salt to a small saucepan and bring to a boil. Add the bulgur, remove from heat, cover, and let sit until no water remains, about 15 minutes. Fluff with a fork.
Add remaining lemon juice, butter, tahini, and a pinch of salt to a small bowl and whisk the tahini butter to combine. TIP: The tahini butter may take a couple of minutes to become smooth while whisking. Add ½ tsp (1 tsp) warm water if the mixture separates.
Divide bulgur between bowls. Top with mango glazed Brussels and chickpeas. Drizzle with tahini butter. Dig in!