Southwestern Brussel Sprouts are a delicious dish for summer that can be served hot or cold. These Brussel sprouts are made with spices such as cumin and coriander to give it a southwestern flavor.
Brussel sprouts are one of my favorite veggies, but they didn’t use to be. I didn’t actually come to like them until I cooked them as an adult. Once again, learning the valuable health benefits of this superfood has made it a staple in my veggie repertoire.
Brussel Sprouts: An Introduction
Brussels sprouts are believed to be widely cultivated in the 16th century in Brussels Belgium, and this is where the name comes from. They’re sometimes called little cabbages because they really do look just like them. Unfortunately, they often make an appearance on “most hated vegetable” lists due to their potentially bitter flavor.
The way you prepare Brussels sprouts can make the difference between a great, healthy meal and one that is inedible. They are very easy to overcook which leads to an unpleasant taste with mushy texture and even more importantly there is a strong odor of sulfur often accompanying them when they have been overcooked.
It should go without saying that preparing vegetables properly will result in better tasting food than if it was not prepared at all or just thrown together on the fly without any thought put into it whatsoever!
Are Brussel Sprouts good for you?
Brussel sprouts are a type of cruciferous vegetable which is characterized by its many health benefits. These vegetables have hormone balancing properties and can help with weight management! Brussels sprouts are also low in calories, high in fiber, and rich in vitamins A, C, K. They’re also a good source of folate (a B vitamin) as well as iron and manganese. And best of all? You don’t need to cook them for hours to make them edible!
Cruciferous veggies contain a sulfur compound called diindolylmethane, or DIM, which is a compound that helps support normal levels of estrogen in your body. There is increasing support for DIM and its use to treat symptoms of peri-menopause, menopause, hormone conditions such as PCOS and PMDD, not to mention experimental use with patients with varying types of cancer.
Isn’t that enough to make you want to omnomnom these things as often as you can?
How do I Make Southwestern Brussel Sprouts?
What you’ll need:
- 1 lb Brussels sprouts, ends removed and cut in half
- ½ C Corn seared in a pan
- 3 tablespoon olive oil
- 1 ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 cup shredded pepper jack cheese
- ½ lime, juiced
- 2 tablespoon fresh cilantro, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions:
- Preheat the oven to 400F.
- Remove the ends and cut Brussel sprouts in half.
- In a medium bowl, add Brussels sprouts, olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper and mix until well coated.
- Line a baking sheet with parchment paper and add the Brussels sprouts, making sure that they are spread into an even layer.
- Bake for 20 minutes, tossing about halfway through.
- After 20 minutes, add the cheese and corn and bake for an additional 5-7 minutes, or until the cheese is golden brown and bubbling.
- Remove from the oven and let stand for 5 mins.
- Serve with lime juice and cilantro
Recipe
Southwestern Brussel Sprouts
Ingredients
- 1 lb Brussels sprouts ends removed and cut in half
- ½ C Corn seared in a pan
- 3 tablespoon olive oil
- 1 ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 cup shredded pepper jack cheese
- ½ lime juiced
- 2 tablespoon fresh cilantro chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400F.
- Remove the ends and cut Brussel sprouts in half.
- In a medium bowl, add Brussels sprouts, olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper and mix until well coated.
- Line a baking sheet with parchment paper and add the Brussels sprouts, making sure that they are spread into an even layer.
- Bake for 20 minutes, tossing about halfway through.
- After 20 minutes, add the cheese and corn and bake for an additional 5-7 minutes, or until the cheese is golden brown and bubbling.
- Remove from the oven and let stand for 5 mins.
- Serve with lime juice and cilantro