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Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas

Jonathon Sawyer makes a fantastic jerk spice blend to sprinkle on a mix of chickpeas, cauliflower and brussels sprouts after they’ve been roasted. You’ll have some left over, but the blend is also great on shrimp and chicken.

  • Total Time:
  • Servings: 8

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  • 1 whole dried habanero chile, stemmed and crushed

  • 1 tablespoon whole allspice berries

  • 1 tablespoon coriander seeds

  • 1 tablespoon black peppercorns

  • 1/2 teaspoon whole cloves

  • 1 tablespoon dried thyme

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon freshly grated nutmeg

  • 1/2 cup extra-virgin olive oil

  • One 15-ounce can chickpeas, drained and patted dry

  • 1 pound small brussels sprouts, halved lengthwise

  • 4 cups cauliflower florets (from 1 head)

  • Salt


  1. Preheat the oven to 425°. In a medium skillet, combine the habanero, allspice, coriander, peppercorns and cloves and toast over low heat, shaking the pan, until fragrant, about 2 minutes. Let cool, then transfer to a spice grinder. Add the thyme, ginger and nutmeg and grind to a powder.
  2. Heat a roasting pan over high heat. Add the oil and chickpeas and cook until browned and slightly crispy, about 5 minutes. Add the brussels sprouts and cauliflower, season with salt and cook, stirring, until lightly browned, about 5 minutes. Transfer the pan to the oven and roast the vegetables for about 15 minutes, until tender. Sprinkle with 1 teaspoon of the spice mixture and serve right away.

Make Ahead

The spice blend can be stored in an airtight container for up to 6 months.

Contributed By Photo © John Kernick Published December 2012

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