Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 1/4 cup lime juice
- 1/4 cup chopped cilantro
- 1 jalapeño pepper, seeded and minced (optional)
- 1 teaspoon chili powder
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
- Step 2: Roast for 20-25 minutes, or until tender and slightly charred, flipping halfway through.
- Step 3: While Brussels sprouts are roasting, whisk together mayonnaise, lime juice, cilantro, and jalapeño (if using) in a bowl. Season with salt and pepper to taste.
- Step 4: Once Brussels sprouts are cooked, transfer them to a large bowl.
- Step 5: Pour the mayonnaise mixture over the Brussels sprouts and toss to coat evenly.
- Step 6: Sprinkle with cotija cheese and chili powder. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat to avoid drying out the sprouts.
- Serve these alongside grilled fish or chicken for a complete and flavorful meal.
- For extra smoky flavor, char the Brussels sprouts briefly on the stovetop before roasting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American