Chipotle Roasted Brussel Sprouts
When I first started cooking, Mexican food was one of those areas that I struggled to recreate at home with any level of decency. In the beginning, I couldn’t figure out how to get full flavors into dishes, but dish after dish, I slowly improved. These chipotle brussel sprouts are full of spicy, savory flavor. They are an easy, unexpected side or appetizer for a winter Taco Night or a Cinco de Mayo fiesta!
Brussel sprouts
Chipotle peppers in adobo
Olive oil
Garlic powder
Oregano
Cumin
Salt and Pepper
Lime
Cotija Cheese
Preheat oven to 400 degrees F.
Wash your brussel sprouts. Chop the root end off, and peel off any brown outer layers, then slice each brussel sprout in half vertically. Repeat until you have enough brussel sprouts to fill one sheet pan, with space between each sprout.
Mix ¼ cup olive oil, 2 tablespoons chipotle peppers in adobo, ½ teaspoon garlic powder, ½ teaspoon oregano, ½ teaspoon cumin and several grinds of salt and pepper in a bowl. Drizzle over brussel sprouts and massage with your hands to evenly coat the brussel sprouts. Space sprouts evenly on the sheet pan.
Roast for 10 minutes, then toss and respace and roast for 10 minutes more.
Cool on the sheet pan for 5 minutes, then place in a bowl and drizzle with juice from ¼ of a fresh lime. Top with freshly grated cotija cheese.
