Fajita-style roasted Brussels sprouts.
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE FAJITA SAUCE:
- 3 tablespoons Olive oil
- 2 cloves cut garlic
- ¼ teaspoons Cumin powder
- ¼ teaspoons Salt
- ¼ teaspoons Ground black pepper
- ½ teaspoon onion powder
- 3 teaspoons Worcestershire Sauce
- 1 tbsp Sugar
- 1 Lime, Juice
- FOR THE BRUSSELS SPROUTS:
- 12 Brussels sprouts, halved lengthwise
- ½ Red onion, chopped
- 1 Jalapeno pepper, seeds and stem removed, chopped
- 1 Red bell pepper, seeded, cut into thin strips
- 1 Green bell pepper, seeded, cut into thin strips
- 2 cloves Garlic, sliced lengthwise
- 8 Yellow or red cherry or tear tomatoes, halved
Preparation
For the fajita sauce:
In a medium bowl, whisk together the sauce ingredients and set aside.
For the Brussels sprouts:
In a large bowl, add the Brussels sprouts, onion, jalapeno, red and green peppers and garlic. Add the fajita sauce and toss until the vegetables are coated in the sauce. In a large baking dish or shallow dish, add the vegetables and any remaining sauce.
Distribute the vegetables so as not to overload them. Bake in preheated oven until vegetables are roasted, about 15 to 20 minutes. Remove from oven and garnish with fresh cut cherry tomatoes and serve.
