Description
A vibrant side dish that combines the creamy, tangy flavors of Mexican street corn with roasted Brussels sprouts for a delicious twist.
Ingredients
Scale
- 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema (or sour cream)
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- Optional garnish: extra cotija cheese, cilantro, lime wedges
Instructions
- Preheat oven to 400°F (200°C).
- Wash and trim Brussels sprouts, halving or quartering them based on size.
- Toss Brussels sprouts with olive oil, salt, and pepper in a large bowl.
- Spread sprouts in a single layer on a baking sheet, using two if needed.
- Roast for 20–25 minutes, flipping halfway, until tender and browned.
- While the sprouts roast, make the dressing by whisking together mayonnaise, crema, lime juice, chili powder, smoked paprika, and cayenne (if using) in a small bowl.
- Taste and adjust seasoning as needed.
- Transfer roasted sprouts to a large bowl and drizzle with the dressing, tossing gently to coat.
- Add cotija cheese and cilantro, tossing lightly to distribute.
- Serve immediately, garnished with extra cotija, cilantro, and lime wedges if desired.
Notes
To keep the sprouts crisp, dress them right before serving. Any leftovers can be reheated to restore crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Brussels sprouts, Mexican street corn, healthy side dish, roasted vegetables, elote