Mexican Brussels Sprouts
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.
Servings: 4
Calories: 140kcal
Ingredients
- 1 teaspoon Paprika
- ½ teaspoon Onion Powder
- ¼ teaspoon Oregano
- ¼ teaspoon Ground Cumin
- ½ teaspoon Garlic Powder
- ½ teaspoon Black pepper
- 1 teaspoon Salt
- 1 ½ lbs Brussels Sprouts
- 2 tablespoon Olive Oil
Instructions
- Preheat oven to 425 degrees F.
- Add olive oil and spices to the brussels sprouts.
- Toss to coat.
- Lay them down evenly on a sheet pan. Cut-side down for a more crispy texture.
- Bake in the oven for 20 minutes.
- Remove from the oven and turn.
- Return to the oven and cook for an additional 5 minutes.
- When they are fork tender, they are ready!
Video
Notes
Pro Tips
- Cutting them in half helps to create the crispy exterior and 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.
Nutrition
Calories: 140kcal | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 625mg | Potassium: 687mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1534IU | Vitamin C: 145mg | Calcium: 79mg | Iron: 3mg