Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas

Name: Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas
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

Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas was pinched from <a href="http://www.foodandwine.com/recipes/jerk-spiced-brussels-sprouts-cauliflower-and-chickpeas" target="_blank">www.foodandwine.com.</a>

"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...."

INGREDIENTS

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1 whole dried habanero chile, stemmed and crushed

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1 tablespoon whole allspice berries

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1 tablespoon coriander seeds

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1 tablespoon black peppercorns

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1/2 teaspoon whole cloves

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1 tablespoon dried thyme

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1/2 teaspoon ground ginger

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1/4 teaspoon freshly grated nutmeg

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1/2 cup extra-virgin olive oil

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One 15-ounce can chickpeas, drained and patted dry

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1 pound small brussels sprouts, halved lengthwise

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4 cups cauliflower florets (from 1 head)

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Salt

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