Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas

• 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

1. Preheat the oven to 425.
2. In a medium skillet, combine the habanero, allspice, coriander, peppercorns and cloves and toast over low heat, shaking the pan, until fragrant, about 2 minutes.
3. Let cool, then transfer to a spice grinder.
4. Add the thyme, ginger and nutmeg and grind to a powder.
5. Heat a roasting pan over high heat.
6. Add the oil and chickpeas and cook until browned and slightly crispy, about 5 minutes.
7. Add the brussels sprouts and cauliflower, season with salt and cook, stirring, until lightly browned, about 5 minutes.
8. Transfer the pan to the oven and roast the vegetables for about 15 minutes, until tender.
9. Sprinkle with 1 teaspoon of the spice mixture and serve right away.

habanero chile, whole allspice berries, coriander seeds, black peppercorns, whole cloves, thyme, ground ginger, freshly grated nutmeg, extravirgin olive oil, chickpeas, brussels sprouts, cauliflower, salt

Taken from www.foodandwine.com/recipes/jerk-spiced-brussels-sprouts-cauliflower-and-chickpeas (may not work)