I gave up on my kids eating Brussels sprouts years ago; I’m just biding my time until they reach the point in maturity when they understand that Brussels sprouts are actually cool. At what point in a child’s development is the Brussels sprout coming-of-age milestone? 25? Whenever it arrives, I’m going to welcome it with this recipe because it is delish.
Until then, I’ll just make it for my husband and me, and take it to family parties where I’m asked to bring a vegetable. It’s a most unglamorous assignment, so I always like to bring my A-game.
Elote Brussels Sprouts with Mushrooms
- 1 lb. Brussels Sprouts, halved and sliced
- 1 lime
- 1 4 oz. package Baby Portobello Mushrooms, diced roughly
- 2 Tbsps. Cotija Cheese
- Salt and Pepper to taste
- 2 Tbsps. Olive Oil
- 1 cup Mayonaisse
- 2 tsps. Ancho Chile Seasoning
- 1/2 Lime
- 1/4 tsp. Salt
- Mix all ingredients in spicy chipotle mayo and chill.
- Toss Brussels sprouts in olive oil, salt, pepper, and juice from 1/2 a lime. Roast at 350º for 30 minutes. Set aside after roasting.
- Heat olive oil in a cast iron skillet; add mushrooms and cook until tender. Add Brussels sprouts and sauté until cooked evenly.
- Remove from heat and toss with 1/4 cup chipotle mayo, stirring well. Sprinkle liberally with cotija cheese, cilantro, and ancho chile seasoning. Use extra chipotle mayo for drizzling on top as a garnish, or use as a dipping sauce.