Grilled Brussels Sprouts & Roasted Chickpea Hash

Ingredients

For the Brussels Sprouts:

1 pound brussels sprouts

2 tablespoons olive oil

3 garlic cloves, minced

1/2 sweet onion, chopped

1 teaspoon dry mustard

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon chili powder

Pinch or two of cayenne pepper

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Zest of 1 lemon, finely chopped

For the Roasted Chickpeas:

1 15 1/2 ounce can Garbanzo beans/Chickpeas, drained & patted dry

1/4 cup olive oil

1/2 teaspoon Kosher salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon fresh cracked black pepper

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

Preparation

Pre-heat the oven to 400º F; Fire up the grill to 350º F.

Drain & rise chickpeas in a colander; Pat dry with a kitchen towel.

In a medium bowl, add all ingredients & toss to coat; Pour chickpea mixture on a baking sheet lined with parchment paper.

Roast in the oven till golden & slightly crisp – 20 minutes; Toss chickpeas occasionally during roasting.

Trim brussels sprouts stem end off & remove any yellowing outer leaves; Chop in half or quarter the larger sprouts to have similar size for even cooking.

In a medium bowl, combine olive oil, garlic, onion, dry mustard, paprika, cumin, coriander, chili powder, cayenne pepper, Kosher salt & black pepper; Add brussels sprouts & toss to coat.

Place brussels sprout mixture in a grill pan/basket; Grill sprouts over medium heat till fork tender & slightly caramelized – 15 to 20 minutes. Stir sprouts occasionally during grilling.

In a large serving bowl, add grilled brussels sprouts, warm roasted chickpeas & lemon zest. Season with Kosher salt & fresh cracked black pepper to taste.

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About

What is the most common word paired with Brussels Sprouts?

YUCK

It was during a trip to Cleveland, I dined at Chef Michael Symon’s restaurant, Lola, and had Symon’s fried brussels sprouts with walnuts and capers. The side dish was sinfully good. I eat brussels sprouts at least once a week now. They are a packed with vitamin C and K, as well as, a great source for fiber. Those little cabbage looking balls are believed to have potent anti-cancer properties by the chemical, solforaphan. Brussels sprouts, broccoli and other members of this vegetable family contain indol-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

The other ingredient, Chickpeas — a.k.a. Garbanzo Beans — are a good source for protein, zinc and folate.

I have tried Symon’s brussels sprout approach of pan sauté them in bacon fat (I know, everything is better with bacon) until the little buggers caramelize.

Grilling them?

Toes put me up to the challenge, thus developed this recipe of Grilled Brussels Sprouts & Roasted Chickpea Hash. Adding the Chickpeas, the brussels sprouts are seasoned with spices traditionally associated with Hummus and the grill adds a light smokey depth. Roasted chickpeas add a nutty, spiced crunch to the hash. The dish was paired with white wine, herb marinated grilled pork loin, Mesclun green salad and Duca d’Amalfi 2009 Valdadige Bianco.