Ingredients
“400g Brussels sprouts, halved”,
“2 ears of corn, kernels sliced off (or 1 ½ cups frozen corn)”,
“2 tbsp olive oil”,
“1 tsp smoked paprika”,
“½ tsp chili flakes (optional)”,
“Salt and black pepper to taste”,
“Juice of ½ lime”,
“3 tbsp mayonnaise or plain yogurt”,
“¼ cup crumbled feta or cotija cheese”,
“2 tbsp chopped coriander (cilantro)”
Instructions
“Preheat oven to 200°C (400°F).”,
“Toss Brussels sprouts and corn with olive oil, paprika, chili flakes, salt, and pepper.”,
“Spread on a baking tray and roast for 20–25 minutes until golden and crisp.”,
“Whisk together lime juice and mayo or yogurt to make the dressing.”,
“Place roasted vegetables in a serving bowl. Drizzle with dressing.”,
“Top with crumbled cheese and coriander. Serve warm or at room temperature.”
Notes
Add honey before roasting for a caramelized twist. Great in grain bowls or wraps.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Fusion, Mexican-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 3g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg