These easy Mexican Brussels Sprouts come out crispy on the outside and tender on the inside. They are seasoned to perfection and make the tastiest side dish.

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Close-up of roasted Brussels sprouts on a baking sheet. The sprouts are halved, seasoned with spices, and have crispy, browned edges, giving them a golden appearance.

These Mexican Brussels Sprouts will be your next favorite side dish. It’s easy-to-make and delivers big flavors.

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Next time someone says that brussels sprouts are boring and bland, make them this recipe.

They’ll be begging for you to make this tasty side dish!

Table of Contents

1 Ingredients
2 🥣 Instructions
3 👩🏼‍🍳 Pro Tips
4 🔥 Storing and Reheating
5 🍴 More Mexican Side Dishes
6 😋 Hungry for More?
7 Mexican Brussels Sprouts

Ingredients

Overhead view of a plate with spices labeled oregano, paprika, garlic powder, onion powder, cumin, pepper, and salt. Next to it are Brussels sprouts in a bowl and a bottle of olive oil on a wooden surface.

Paprika
Onion Powder
Oregano
Garlic Powder
Ground Cumin
Black pepper
Salt
Brussels Sprouts
Olive Oil

If you have some chicken taco seasoning, omit all the spices and use 1 tablespoon of the mix instead.

Olive oil works great, but you can also use avocado oil, ghee, or coconut oil.

🥣 Instructions

A wooden cutting board with halved Brussels sprouts and a large knife. A bowl filled with whole Brussels sprouts is nearby. All items are placed on a rustic wooden surface.

Rinse and pat dry the brussels sprouts.
Cut off the ends and cut in half.

👩🏼‍🍳 Pro Tips

Cutting them in half helps to create a crispy exterior. It also allows for the water that’s inside the vegetable to escape. If you’re using large brussels sprouts, cut them into quarters.
Be sure to pat them down. If you put them in the oven while they are wet, they will only steam and not crisp up.
This recipe does not work well with previously frozen brussels sprouts for that reason. They tend to turn out mushy, and crispy is what we’re after.

A hand holds a bottle of imported olive oil above sliced Brussels sprouts on a foil-lined baking sheet. Another hand displays a plate with various spices, including salt, pepper, and paprika, over the same baking sheet.

Add olive oil and the spices to the brussels sprouts.
Then toss to coat.

Place the sprouts cut-side down so the outside leaves crisp up.

I do half up and half down just for variety, but if you want them all crispy, then turn them all down.

Halved Brussels sprouts seasoned with spices are spread out on a baking sheet, ready for roasting. The sprouts are fresh and vibrant green, and some leaves are scattered around the tray.

Place in the oven at 425 degrees F for 20 minutes.
Take out of the oven and turn.
Bake for another 5 minutes.

🔥 Storing and Reheating

Place any leftovers in an airtight container. Consume within 4 days. To reheat, put the brussels sprouts in a microwaveable plate. Heat on high for 2 to 2 ½ minutes. Please note: They will not be crispy in the microwave.

Roasted Brussels sprouts on a foil-lined baking sheet. The sprouts are halved and seasoned, displaying a golden-brown roasted appearance. The background features a rustic wooden surface.

🍴 More Mexican Side Dishes

These Mexican Brussels Sprouts are golden-brown crispy and loaded with flavor. Just a handful of ingredients will create this easy side dish.

😋 Hungry for More?

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