I always grew up hating brussels sprouts, didn’t every kid?   I never had them growing up, but I always heard others saying how gross they were.  It wasn’t until last year that I finally broke down and tried them and wowsers, I fell in love.  I had them roasted at a restaurant in Zurich and vowed to be able to recreate a sprout that I could eat at home.  I have finally found it! And the best part…I can make it here in Switzerland, despite the recipe being American #dailychallenge.

*Note, you may use dried Black-eyed peas, however be sure to cooked them prior to beginning this recipe.  Shockingly enough, Switzerland actually had canned peas vs dried.  Such a time saver!

Make sure to prep the sprouts but cutting off a little of the brown stem at the bottom and remove any brown or damaged leaves.  Rinse sprouts and cut into quarters.

Place sprouts and onions on a baking pan to roast.  Pay attention to the onions.  Since they are much smaller than the sprouts, they are more likely to become burnt before the sprouts.  My oven cooks a little faster than most, so I would recommend checking the veg around 12 minutes. 

Ok, so my veg became a little bit on the crispy side, which normally would be bothersome, however in this dish, it just adds another layer of flavor!

Black-Eyed Peas and Roasted Brussels Sprouts

servings: 2

1/2 pound Brussels sprouts

1 cup chopped red onions

1 tsp fresh chopped rosemary

1/2 tsp ground cumin

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 cup cooked black-eyed peas

1/2 tsp dried red pepper flake (or more, depending on your taste)

1/4 cup chopped parsley

1 tbsp fresh lemon juice

1. Preheat the oven to 400F
2. Quarter Brussel sprouts and place them, along with onions, in a large rimmed baking sheet.  Drizzle 1 tbsp of oil and sprinkle with cumin, salt, and black pepper over the Brussel sprouts and onions. Toss well.
3. Roast for 12-15 minutes, until browned and tender.
4. While sprouts are roasting, combine the remaining ingredients, except oil, in large serving bowl and toss to combine.
5. Remove the veg from oven.
6. Add the remaining 1 tbsp of oil to the serving bowl and toss well.  Add sprouts and onion to the bowl and toss well.
7. Season with additional black pepper and red pepper flake.  Serve immediately.

Adapted from Green City Market Cookbook. Recipe by Debbie Sharpe, owner, Feast Restaurant and The Goddess and the Grocer.