Description
A vibrant and nutritious twist that combines the flavors of Mexican street corn with roasted Brussels sprouts, topped with a creamy and tangy sauce.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Pinch of salt
- 1/4 cup cotija cheese, crumbled
- 1 tablespoon fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil and spices.
- Spread on a baking sheet and roast for 30-35 minutes.
- Mix crema ingredients in a bowl.
- Drizzle over roasted Brussels sprouts and serve.
Notes
For a dairy-free version, substitute sour cream and mayo with dairy-free yogurt or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg