Saffron roasted Brussels sprouts with chickpeas and raisins

Right now, I can’t get enough of Brussels sprouts. Which is why I'm blogging my second brussels sprouts recipe in a row! Call me lazy, or label me obsessed. I'll own up to both! I'm shameless when it comes to sprouts.

Why, you may ask, am I eating so many sprouts in the New York spring? Well, if I am to be honest, sprouts are the one vegetable I eat all year round, seasonal or not. In Australia, while they are not seasonal during our warm Christmases, I still manage to flesh them out from my local grocers. And right now, while I should be devouring the Spring produce synonymous with this New York season – fleeting treats like ramps and fiddlehead ferns – sprouts are still my mainstay.

I first cooked this dish at Christmas time last year. In truth, it is a completely festive dish. Golden roasted Brussels sprouts delicately enveloped in warming saffron, and enlivened with pops of earthly pine nuts and tangy raisins.  I love the smokiness of the saffron in this dish – combined with the fruity raisins, the result is a lovely sweet and salty mix which ultimately gives this dish an innately Sicilian feel.

Perfect for Christmas lunches or springtime brunches…

 

Saffron roasted Brussels sprouts with chickpeas and raisins

The saffron and garlic gently infuse the oil while they cook the sprouts, creating a beautiful oil to coat the rest of the salad.

Gluten free and vegan

Serves 4

  • 1 kg / 2 lb Brussels sprouts, trimmed and halved
  • 3-4 tbsp extra virgin olive oil
  • big pinch of saffron (about 30 strands)
  • 1 small clove garlic, crushed
  • 2 tins chickpeas / garbanzo beans, drains
  • ¼ cup pine nuts, toasted
  • ¼ cup raisins, soaked in boiling water for 30 minutes
  • ¼ cup chopped flat leaf parsley
  • sea salt and black pepper

Preheat oven to 200˚C / 392˚F.

Place the Brussels sprouts on a large baking tray and scatter over the saffron strands and garlic. Drizzle with 3-4 tablespoons of extra virgin olive oil, season well with sea salt and black pepper and mix well. Roast for 25-30 minutes until the sprouts are golden and tender.

Drain the raisins and squeeze out excess water.

Transfer the sprouts to a serving bowl and add the chickpeas. Mix well to coat the chickpeas in the saffron cooking oil. Add the pine nuts and raisins. Season again with sea salt and black pepper and scatter with the parsley. Serve warm or at room temperature.