Brussels Sprouts, Cauliflower and Chickpeas

0 Preheat oven to 425°.
1 Heat a large skillet over high heat. Add the oil and the chickpeas and cook until browned, about 4 minutes. Do not leave unattended.
2 Add the Brussels sprouts and cauliflower, season with salt and pepper and add the thyme. Cook stirring until lightly browned.
3 Transfer the skillet to the oven and roast the vegetables for another 15 minutes or tender. Stir half way thru the oven roasting.
4 Squeeze the lemon juice and serve immediately.