Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 2 cups corn kernels (fresh or frozen)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1 tablespoon mayonnaise (optional, for a creamy twist)
Instructions
- Preheat oven to 425°F (220°C).
- Trim and halve Brussels sprouts, then place in a mixing bowl.
- Add corn, olive oil, chili powder, smoked paprika, salt, and pepper; toss to coat.
- Spread on a baking sheet and roast for 20-25 minutes, stirring halfway.
- Toss roasted veggies with cotija cheese, cilantro, lime juice, and mayonnaise.
- Serve and enjoy!
Notes
- For extra creaminess, include mayonnaise.
- Adjust spices according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian