Recipes Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas 5.0 (2,339) 1 Review 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 By Jonathon Sawyer Updated on October 22, 2018 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 40 mins Yield: 8 Ingredients 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 Directions 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 The spice blend can be stored in an airtight container for up to 6 months. Rate it Print