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
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
- Preheat the oven to 400F
- 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.
- Roast for 12-15 minutes, until browned and tender.
- While sprouts are roasting, combine the remaining ingredients, except oil, in large serving bowl and toss to combine.
- Remove the veg from oven.
- Add the remaining 1 tbsp of oil to the serving bowl and toss well. Add sprouts and onion to the bowl and toss well.
- 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.