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Spiced Brussels Sprouts, Cauliflower and Chickpeas

 
Spiced Brussels Sprouts, Cauliflower and Chickpeas

Total: 40 mins Ι Active: 20 mins

Valeur nutritionnelle / personne :

Calories: 369 kcal
Fat: 17g
Carbohydrates: 44g
Protein: 14g

  • Sans gluten
  • Végétalien

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Spiced Brussels Sprouts, Cauliflower and Chickpeas

 

Total: 40 mins Ι Active: 20 mins

Valeur nutritionnelle / personne : 

Calories: 369 kcal
Fat: 17g
Carbohydrates: 44g
Protein: 14g

Spiced Brussels Sprouts, Cauliflower and Chickpeas

Spiced Brussels Sprouts might not be on everybody’s favorite Christmas dinner list, however, this recipe might change that! Enjoy a nutritious and healthy portion that accommodates most modern dietary requests and ensures that even carnivores like it through its delicious Jerk spices. Surprisingly easy to make and very flavorful dish that can be enjoyed all year long!

normal guy 2-min

Henry Clarkson

Nationalité: British-American
Profession Photographer
Plat préféré: Penne Arrabbiata 
Prix:

Temps total

40 minutes

Temps actif

20 minutes

Quantité

8 portions

Calories / Portion

369 kcal

Ingrédients
  • 1 whole dried habanero pepper
    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)
Préparation
  • 1
    For spice mix:
    Preheat the oven to 220°C. Combine the habanero, allspice, coriander, peppercorns, and cloves all in a medium frying pan and toast it over a low heat while shaking the pan frequently until it becomes fragrant (around 2mins). Take it off the heat, and let it cool off. Then put all in a grinder. Add the nutmeg, ginger and thyme and blend grind it to a powder.
  • 2
    To cook:
    Heat a roasting pan over a high heat. Put in oil and chickpeas and cook them until they are slightly crispy and gained brown colour (around 5mins). Add the brussels sprouts and cauliflower and season it all with salt. Cook it and stir frequently until its slightly browned (around 5mins). Put the pan into the preheated oven and roast the vegetables until they are tender (around 15mins). Take it out the oven and sprinkle it with the spice mixture. Serve right away and enjoy while hot!

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