Recipe: Mexican Brussel Sprouts

Mexican brussel sprouts to accompany those Mexican mashed potatoes I made – so delicious. These smelly (sorry, but they are) spouts are spiced up with some Mexican spices to make them a fiery side dish for your next family dinner. I’ll warn you, you do need to like heat and spice to like this dish.

Ingredients

• 4 cups of washed brussel sprouts
• 3 tablespoons of grape seed oil
• 1 teaspoon of ground habanero chili
• salt and pepper to taste

First, wash and de-stem your brussel spouts. I usually cut the stems off, cut them in half, then wash them. That way the water can get into all those leaves.

Set the oven to 375 on roast. Roast is so good since it varies between baking and broiling, adding in some of that nice char – that’s how the roast setting works on my convection oven. So good!

Then, lay them on a lined baking sheet and drizzle with oil and top with habanero seasoning and salt.

Bake for 20-23 minutes, making sure you move them around at the 10 minute mark.

Take them out of the oven, add salt and pepper to taste (yes, you might need more salt) plate up, and eat.

These brussel sprouts are full flavour and will add some spice to your life.

We’re not huge fans of brussel sprouts and generally buy them about 3 times a year. For some reason it’s mostly in the fall and winter. Do you remember my warm autumn salad from last year? That had brussel sprouts in it, too.

Well, there you have it – Mexican brussel sprouts. Just in time for Thanksgiving dinner. Who else loves Thanksgiving? The seasons are changing, spending time with family, or at least connecting with those you love and thinking about them, and eating good hearty food. Be thankful.

Thanks so much for stopping by and I hope you enjoy the rest of your week. See you again soon.