Smoky Chipotle Brussels Sprouts Bites

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chipotle chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• Optional: crumbled cotija cheese for garnish

Steps

1. 1 Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. 2 In a large bowl, toss Brussels sprouts with olive oil, smoked paprika, cumin, chipotle chili powder, garlic powder, salt, and pepper until evenly coated.
3. 3 Spread the Brussels sprouts in a single layer on the prepared baking sheet.
4. 4 Roast for 20 minutes, flipping halfway through, until crispy and caramelized.
5. 5 Remove from oven and immediately toss with lime juice.
6. 6 Transfer to a serving platter and sprinkle with fresh cilantro and cotija cheese, if using.
7. 7 Serve warm as an appetizer or a side dish.

Equipment

• Baking sheet
• Parchment paper

Variations

• Add crumbled bacon for a smoky, savory twist.
• Use maple syrup in place of lime juice for a sweet and spicy version.

Substitutions

• Substitute chipotle chili powder with regular chili powder for a milder flavor.
• Use fresh lime zest if you prefer a brighter citrus flavor.

Pairings

• Perfect with a cold beer or a citrusy margarita.
• Pair with a quinoa salad for a hearty meal.

Nutrition

Tips

• For extra crispiness, toss sprouts with a pinch of cornstarch before roasting.
• Keep an eye on the sprouts to prevent burning; oven temperatures can vary.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: These bites can be frozen for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Pair with a creamy avocado dip or a tangy salsa for extra flavor.
• Serve alongside grilled shrimp or chicken for a quick main dish.

FAQ