Jerk-Spiced Brussels Sprouts, Cauliflower and Chick

Name: Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
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.
3
Let cool, then transfer to a spice grinder.
4
Add the thyme, ginger and nutmeg and grind to a powder.
5
Heat a roasting pan over high heat.
6
Add the oil and chickpeas and cook until browned and slightly crispy, about 5 minutes.
7
Add the brussels sprouts and cauliflower, season with salt and cook, stirring, until lightly browned, about 5 minutes.
8
Transfer the pan to the oven and roast the vegetables for about 15 minutes, until tender.
9
Sprinkle with 1 teaspoon of the spice mixture and serve right away.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole dried habanero chile, stemmed and crushed, 1 tablespoon whole allspice berries, 1 tablespoon coriander seeds, 1 tablespoon black peppercorns, and more.

Yes, Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions