Roasted black eyed peas are a delicious (and lucky!) snack to ring in the New Year!
With 2018 just days away, I’ve been taking some time to reflect on all of the big events of 2017. Spoiler alert: there were a LOT of them! For one, Will and I tied the knot in March back in Philadelphia! I finished my dietetic internship in June, passed my RD exam in August, and started my job as a telehealth outpatient dietitian in October.
In the midst of all of that, I revamped this site, and made the transition from blog to business. This is the most exciting highlight of 2017, and I cannot wait to continue to grow the Veg World.
Even in its beginning stages, the possibilities for this business have exceeded my expectations. I am thrilled to continue to make new connections with clients and brands both in the Twin Cities and all over the country!
In addition to reflecting on the business side of the Veg World, I also looked at my “stats” and “page views” from this past year to identify the top posts, and to see what all of you have been loving!
Here are a few of your favorites!
- Garlic and Lemon Roasted Romanesco Cauliflower
- Maple Roasted Almonds
- Roasted Parsnip and Pear Blender Soup
- Savory Roasted Root Vegetables
- Wild Rice and Mushroom Pilaf with Cranberries
- Individual Microwave Apple Crisp
I’m hoping today’s recipe soon becomes one of your favs, too. These Chili Roasted Black Eyed Peas are delicious, easy and…LUCKY!
Traditionally, eating black eyed peas to ring in the New Year is a way to secure good luck for the year to come. Whether or not this is true, it can’t hurt to eat some nutritious legumes, right?! 😉
Whip these up for your New Year’s parties, or as a snack for work or school next week. They’re flavorful and have a slightly crispy, satisfying texture.
Pro tip: I stored mine in the fridge after I roasted them, and I think they lost some of their “crispness” because of this. It might be better to store them in an airtight container at room temperature.
Let’s dive in, shall we?
Chili Roasted Black Eyed Peas
- 2 15.5 oz cans black eyed peas - drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon sea salt
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Pat the black eyed peas dry with paper towels, making sure they are no longer wet.
- In a large bowl, mix the black eyed peas, oil, and seasonings until coated. Transfer to the baking sheet with a spatula and spread into a single layer. Bake for 20 minutes, remove from oven and flip over, then return for 15-20 minutes more or until the peas are golden brown.
- These are best when consumed shortly after making them. You can store leftovers in a glass jar or airtight container at room temp or in the fridge, but they will get less crispy over time.
Have a happy and healthy New Year everyone! Thank YOU for being part of this community!
I don’t have the canned one but I do have the raw beans so do I have to soften first before roasting?
Lizzie Streit, MS, RDN
Hi Jo, I’d actually recommend fully cooking the raw beans before following this recipe. Let me know how it turns out for you!
These are delicious!
Thank you for this recipe!
I never had black eye peas before and who knew, I like them! This is a great snack!
Awesome! I’m so glad to hear that! Thanks for rating the recipe and letting me know! Happy New Year.
Made these today for my New Years luck! They are fantastic!
Yay!!! So glad you tried them and like them!!! Thanks for letting me know 🙂
Hey, just saw your recipe on Foodgawker! Hope you get lots of exposure.
Awesome!! I’m glad you saw it on there. Food Gawker has been a fun site to get involved with!
I might give these a try. I think black eyed peas might be the only food I dislike. But our Mom made us eat a spoonful for luck each new year! So, in her honor, your recipe might just be the trick!
Haha, yes black eyed peas aren’t really my favorite either, but I figured I’d give them another chance with this recipe!!! I hope you enjoy it if you do make them 🙂