Roasted Brussels Sprouts with Sauteed Chickpeas

1 pound Brussels sprouts, trimmed and halved

2 tablespoons coconut oil, divided

Sea salt and black pepper to taste

1 cup shredded carrots

1 large red onion, diced

1 large green apple, diced

2 cloves garlic, minced

2 15oz cans chickpeas, drained and rinsed

Drizzle of honey or maple syrup

Preheat the oven to 400 F. Add Brussels, 1 tablespoon oil, salt and pepper to a baking sheet. Massage to distribute the oil and seasoning over the sprouts. Bake for 30 minutes, tossing once halfway through, until tender and deep golden brown.

Meanwhile, add remaining oil to a large skillet over medium heat. When hot, add carrots, red onion, apple, garlic, and chickpeas. Saute for 15 minutes, stirring occasionally or until caramelized. Toss in Brussels and drizzle with maple syrup (I love to use a bourbon maple syrup).