Ingredients
- Brussels sprouts, trimmed and halved: 1 pound
- Olive oil: 2 tablespoons
- Mayonnaise: 1/4 cup
- Cotija cheese, crumbled: 1/4 cup
- Lime juice: 1 tablespoon
- Chili powder: 1 teaspoon
- Cilantro, chopped: 2 tablespoons
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil and spread in a single layer on a baking sheet.
- Step 2: Roast for 20-25 minutes, or until Brussels sprouts are tender and slightly browned, flipping halfway through.
- Step 3: While Brussels sprouts are roasting, prepare the "elote" sauce by whisking together mayonnaise, lime juice, and chili powder in a small bowl.
- Step 4: Once Brussels sprouts are roasted, transfer them to a large bowl.
- Step 5: Pour the elote sauce over the Brussels sprouts and toss to coat.
- Step 6: Sprinkle with cotija cheese and cilantro. Serve immediately.
Notes
- Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
- To reheat, spread the Brussels sprouts on a baking sheet and bake at 350°F (175°C) until warmed through, to help retain their crispy texture.
- Serve these Brussels sprouts as a vibrant side dish alongside grilled chicken or fish for a complete and flavorful meal.
- For extra flavor, try charring the Brussels sprouts slightly under the broiler for the last few minutes of roasting, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American