Description
Delicious Brussels sprouts transformed with the flavors of Mexican street corn, drizzled with creamy goodness and topped with cheese.
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 1/2 cup Cotija cheese, crumbled
- 2 tsp chili powder
- 1 lime, juiced
- 1/2 cup crema
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the ends off your Brussels sprouts and remove any funky outer leaves.
- Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl.
- Spread the seasoned Brussels sprouts on a baking sheet in a single layer.
- Roast for about 20-25 minutes, stirring halfway through, until golden brown and crispy.
- Sprinkle Cotija cheese and chili powder over the warm Brussels sprouts.
- Drizzle your crema over the cheesy Brussels sprouts and squeeze fresh lime juice all over.
- Plate your Mexican Street Corn Brussels Sprouts and serve them up!
Notes
For a vegan option, swap Cotija for dairy-free cheese and use cashew cream instead of crema.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Brussels sprouts, Mexican street corn, elote, vegetarian side dish, crispy vegetables