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Roasted Brussels Sprouts and Timeless Black Kabuli Chickpeas™ Toss

Here is a new recipe from my cookbook, Pulse of the Earth: Local Foods/Global Flavors.

Enjoy!

Chef Claudia Galofre-Krevat, Claudia’s Mesa

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Roasted Brussels Sprouts and Timeless Black Kabuli Chickpeas™ Toss
Roasted Brussels Sprouts and Timeless Black Kabuli Chickpeas™ Toss
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Servings 4Servings
Prep Time 20 Minutes
Cook Time 15 Minutes
Ingredients
Servings: Servings
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Ingredients
Servings: Servings
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Rating
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4Servings
Prep Time 20 Minutes
Cook Time 15 Minutes
Instructions
  1. Preheat oven to 400F.
  2. Line a sheet pan with parchment paper.
  3. In a small saucepan, add yam cubes to water to cover, bring to a boil and simmer for about 8 minutes, until just tender.
  4. Drain the yams and set aside.
  5. In a large bowl, combine the Brussels sprouts and the onions.
  6. In a smaller bowl, blend the olive oil, mustard, dill, and salt. Whisk to blend completely.
  7. Combine vegetables and mustard mixture, spread on parchment paper.
  8. Roast until golden, about 15 minutes.
  9. Remove from heat and allow to cool.
  10. In a large bowl, combine cooked yams, chickpeas, and Brussels sprouts.
  11. Whisk dressing again to be sure it is well mixed, and incorporate all the vegetables. Toss and top with chopped parsley.
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