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.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.
Servings: 4
Ingredients
- 4 cups brussel sprouts
- 3 tablespoons grape seed oil
- 1 teaspoon ground habanero chili
- salt to taste
- pepper to taste
Instructions
- Set the oven to 375 on roast.Set the oven to 375 on roast.
- Wash and de-stem your brussel spouts.wash and de-stem your brussel spouts.
- Then, lay them on a lined baking sheet and drizzle with oil and top with habanero seasoning and salt.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.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.Take them out of the oven, add salt and pepper to taste (yes, you might need more salt) plate up, and eat.