Description
A delicious and unique dish combining the flavors of Mexican street corn with roasted Brussels sprouts, perfect for a flavorful side or main dish.
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- Fresh cilantro, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the halved Brussels sprouts with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until golden brown and tender.
- In a small bowl, mix together the mayonnaise and lime juice.
- Once the Brussels sprouts are done, remove them from the oven and drizzle with the lime mayonnaise.
- Sprinkle with crumbled cotija cheese and chopped cilantro before serving.
Notes
- For a spicier version, add diced jalapeños to the Brussels sprouts before roasting.
- Can be served warm or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Mexican Street Corn, Brussels Sprouts, Roasted Vegetables, Side Dish, Vegetarian