Sometimes you just need to turn up the flavor and indulge in every bit of your meal. Yep that means not brush off to the side, lame side dish today. This Southwestern Brussels Sprout Medley is a simple way to add bold flavors to any meal.
Growing up I never had Brussel sprouts. I honestly didn’t know they existed until my mid to late 20’s. And the first time I had them… well… it made me never want to see, hear, or look at one again. It was boiled and mushy and somehow a bit slimy all at one time.
However, me being me I never try something just once, so I got to work researching this weird little baby cabbage thing called Brussels Sprouts.
I found out that they can be prepared many ways. Boiled, braised, shredded, coated with sauces, sautéed, fried, but the second way I tried, and it is still my favorite today is roasting them.
When you roast veggies it just brings out nutty flavors in veggies. It gives it a cooked all-day love feel, even though it takes less then an hour to prepare.
Since then I have been hooked from balsamic glazed coated Brussel sprouts, to medleys, to even putting shredded bits in my casseroles and soups Brussel sprouts are a staple in our house.
That is how this Southwestern Brussel Sprout Medley can to be. I was making a Honey Chipotle Roasted Chicken for Sunday dinner and thought Brussel sprouts would go amazing with it. However, I only had about a ½ pound.
So, I looked to see what else I had. ½ bag of corn, some leftover black beans (made too may for my black bean burgers), and hey an onion and some garlic.
Lined a baking sheet tossed it all on there, with some grape seed oil. Then I thought it need to stand up to this sweet and bold Honey Chipotle Roasted Chicken. I mean this poor dish can’t be just that side dish. Then it hit me when my mom was visiting, she picked up some chili lie seasoning for a recipe!! Boom simple easy and bold enough to match up to the main dish!
Gave it all a good toss and tossed it into the oven with the rest of the dinner. Played a few games of Uno with the little ones. Then came back and got dinner on the table.
If you don’t like something don’t be afraid to try it a new way you might surprise yourself. If I just gave up and gave in because this weird slimy mushy bitter thing, I would have never discovered how delicious they could have been. And I most definitely wouldn’t have come up with the
More Ways to Serve Up Brussels Sprouts
A simple mixture of Brussel sprouts, sweet corn, spicy red onion, and protein-packed black beans tossed in chili lime seasoning.
- 1/2 lb Brussels Sprouts quartered
- 1 cup cooked black beans
- 2 cups frozen sweet corn
- 1/2 small red onion chopped
- 1 clove garlic minced
- 3 tbsp chili lime seasoning
- 1 tbsp grape oil
- 1 tsp salt
Preheat oven to 400 degrees Fahrenheit
Line a baking dish with baking paper. Place all ingredients on the sheet and toss until all veggies and beans are evenly coated with oil and spices.
Place baking sheet in preheated oven and cook for 20 minutes. Rotate and flip the veggies and place back in the oven for another 20 minutes.
Remove and enjoy!