Ingredients
Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 2 cups corn kernels (fresh or frozen)
Seasonings & Toppings
- 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: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting the vegetables, which helps achieve a crispy and caramelized texture.
- Prepare Vegetables: Trim the ends of the Brussels sprouts and cut them in half to allow for even roasting. Place the halved Brussels sprouts in a large mixing bowl for seasoning.
- Season Vegetables: Add the corn kernels to the bowl with the Brussels sprouts. Drizzle with olive oil and sprinkle chili powder, smoked paprika, salt, and pepper. Toss everything well to make sure the vegetables are evenly coated with the seasonings and oil.
- Roast: Spread the seasoned Brussels sprouts and corn in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring or flipping halfway through, until the vegetables are tender and nicely browned.
- Finish and Serve: Remove the roasted veggies from the oven and transfer them back to the mixing bowl. Toss immediately with the crumbled cotija cheese, chopped cilantro, lime juice, and mayonnaise if using. Mix well to combine all flavors. Serve warm and enjoy this flavorful fusion dish.
Notes
- For an extra creamy texture, add mayonnaise before serving.
- Adjust the amount of chili powder and smoked paprika to suit your preferred spice level.
- Use fresh corn when in season for the best sweetness and flavor.
- If cotija cheese is unavailable, feta cheese can be used as a substitute.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican Fusion
- Diet: Vegetarian
