Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 2 tbsp extra virgin olive oil
- 4 tbsp mayonnaise (or Greek yogurt)
- 2 tbsp fresh lime juice
- 1 tsp smoked chili powder
- 1/3 cup crumbled queso fresco
- 2 tbsp chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Trim the ends of the Brussels sprouts and slice them in half lengthwise.
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, and chili powder until evenly coated.
- Spread seasoned sprouts on a baking sheet in a single layer and roast for 20-25 minutes until golden brown and crispy.
- In a small bowl, mix mayonnaise with lime juice until smooth; adjust lime juice for desired tanginess.
- Once roasted, drizzle the creamy sauce over the warm Brussels sprouts. Top with crumbled queso fresco and freshly chopped cilantro. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 5mg