- Heat a pan over high heat.
- Add olive oil and chickpeas to the pan and cook until browned and slightly crispy; approximately 5 minutes.
- Add halved brussels sprouts, sliced Bell Pepper and cauliflower, season with salt and pepper.
- Sauté until lightly browned, approximately 5 minutes.
- Transfer the pan to a pre-heated 350-degree oven and roast vegetables for approximately 10 minutes, until tender.
Chef’s Tip: You can substitute brussels sprouts for broccoli