Description
Crispy roasted Brussels sprouts tossed with bold Mexican street corn flavors, featuring creamy sauce, lime, chili powder, and cotija cheese for a vibrant and savory side dish.
Ingredients
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1/2 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon cayenne pepper (optional)
- Lime wedges for serving
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Spread evenly on the baking sheet and roast for 20–25 minutes, stirring halfway through, until crispy and golden brown.
- In a small bowl, whisk together mayonnaise, sour cream, and lime juice until smooth.
- Transfer roasted Brussels sprouts to a serving dish and drizzle with the creamy sauce.
- Sprinkle with cotija cheese, chopped cilantro, and cayenne pepper if using.
- Serve immediately with lime wedges on the side.
Notes
- For extra char, broil for 2–3 minutes at the end of roasting.
- Substitute feta cheese if cotija is unavailable.
- Add grilled corn kernels for more traditional street corn flavor.
- Best served fresh, but leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican-Inspired