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.
Slideshow:Great Jerk Recipes
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)
How to Make It
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.
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.
The spice blend can be stored in an airtight container for up to 6 months.
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