Ingredients
- Brussels sprouts, trimmed and halved: 1 pound
- Olive oil: 2 tablespoons
- Chili powder: 1 teaspoon
- Cumin: 1/2 teaspoon
- Garlic powder: 1/2 teaspoon
- Cotija cheese, crumbled: 1/4 cup
- Fresh cilantro, chopped: 2 tablespoons
- Lime wedges: 2
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, chili powder, cumin, and garlic powder in a large bowl until evenly coated.
- Step 2: Spread the Brussels sprouts in a single layer on a baking sheet.
- Step 3: Roast for 20-25 minutes, or until Brussels sprouts are tender and slightly browned, flipping halfway through.
- Step 4: Remove from oven and immediately sprinkle with crumbled Cotija cheese and chopped cilantro.
- Step 5: Serve hot with lime wedges for squeezing over the Brussels sprouts before eating.
Notes
- Store leftovers in an airtight container in the fridge and enjoy within 2 days.
- To reheat, spread the sprouts on a baking sheet and warm in a 350°F oven until heated through; avoid microwaving to preserve their crispness.
- These flavorful sprouts make a fantastic side dish for grilled chicken, fish tacos, or even as a unique addition to a vegetarian burrito bowl.
- For extra crispy Brussels sprouts, ensure they are thoroughly dried after washing and avoid overcrowding them on the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American