- Recipe
- 3-4 Tablespoons of jerk seasoning (I like to find the most interesting and legit looking seasoning at the grocery. Oftentimes it's easier to find if you look in the grocery stores specialty section.)
- 1+ tablespoon of red pepper flakes ( I like to stir things with my spicy spoon [so says my friend] so if you don't like things quite so spicy don't add the flakes considering jerk seasoning tends to be spicy as is)
- 1/2 cup of olive oil (extra virgin or plain)
- One 15 oz can of chickpeas, drained and patter dry (It's important to get these dry. The drier they are, the crispier they will get)
- 1 lb of small brussels sprouts, halved lengthwise
- 4 cups of cauliflower florets (or 1 heads worth)
- Salt
-Preheat the oven to 425. Pour the jerk spice mix into a large pan that is oven safe. Heat on the stove top at low heat for about 2 minutes shaking the pan constantly.
- Add most of the oil to the pan (save a tablespoon or two for the cauliflower). Once it shimmers add the chickpeas to the pan and cook on medium to high heat for about 5 minutes or until the chickpeas are getting slightly crispy.
-While the chickpeas are cooking take a baking sheet/ roasting pan and lightly oil. Put the cauliflower on the sheet and then coat with a smidge of oil. Sprinkle with a bit of salt. Put the pan into the oven.
-Add the brussels sprouts to the pan of chickpeas and mix in. Let cook for another 3-5 minutes, stirring once or twice. You want the brussels to slightly brown.
-Once the brussels are slightly browned take the chickpea and brussels pan and put it in the oven next to the cauliflower pan.
-Cook for 15 - 20 minutes stirring once. By this time the cauliflower should be slightly brown, the brussels cooked and browned, and the chickpeas are crispy.
-Pull out of oven and mix the cauliflower in with the brussels sprouts and chickpeas. Add a bit of salt and some ground black pepper.
You are good to go. Enjoy!
