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

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