Yields1 Serving

4 cups brussel sprouts, stems trimmed, cut in half and sliced thin

1 sweet onion (spanish/yellow/vidalia) - sliced thin

4 cloves garlic - minced

Olive Oil, liquid and spray

Garlic Salt

3 tbsp Apple Cider Vinigar

1 Can of chick peas/garbanzo beans

½ cup feta

Splash of pumpkin seed oil, sesame seed, or other savory flavored oil

Oven to 350

Saute onions on med/med-low heat with olive oil, taking your time till they're translucent, soft and just starting to brown.
Add minced garlic, saute a little more. Once the veg is more sticky than wet, put in small bowl with apple cider vinegar

Toss the shaved brussel sprouts with olive oil, add olive oil to pan, and saute sprouts on med/med-low till the sprouts are softened, and just starting to brown.

Mix in the onions, the chick peas, and crumble in the feta. Pour mixture in baking dish that's been sprayed with olive oil non-stick spray, and give the top of the bake a quick spray to prevent burning.

Bake for like 20-30mins, turn oven off once done and let the veg keep warm and dry out as much as possible without blackening. Finish by sprinkling pumpkin seed oil on top.

Serve with pasta, boiled with salted water, tossed with olive oil and fresh cracked black pepper.

Ingredients