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
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.
Make Ahead
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Aggregate Rating value: 5
Review Count: 2339
Worst Rating: 0
Best Rating: 5
Author Name: Christa Velbel
Review Body: This is so flavorful and so hearty and so ridiculously easy -- especially if you have a good jerk seasoning blend in your pantry (I plussed mine up with a few TBSPs of thyme and coriander and allspice). Also, there's a crazy amount of nutritional value. A total keeper. I had it on the side with a piece of King salmon with some sriacha mayo on top. Happiness.
Review Rating: 5
Date Published: 2016-09-27
