Ingredients
Scale
- 1 pound Brussels sprouts, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 lime, juiced
- 1/4 cup Cotija cheese, crumbled
- Fresh cilantro, for garnish
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and halve the Brussels sprouts, removing any yellow leaves.
- Toss Brussels sprouts with olive oil, chili powder, cumin, salt, and pepper in a bowl.
- Add the corn kernels and mix until combined.
- Spread mixture on a baking sheet and roast for 20-25 minutes, stirring halfway.
- Once golden and tender, remove from oven, squeeze lime juice, and top with Cotija cheese and cilantro.
Notes
- For extra flavor, consider adding garlic or other spices.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian