Mexican Brussels Sprouts- Lemony, Spicy Roasted Sprouts with Pepitas (4 points)

Brussels Sprouts

If you’ve been to Mexico, maybe you’ve seen an odd treat being sold on street corners. Fresh cut, juicy fruit… topped with fresh squeezed limes, chili powder and salt.

Brussels Sprouts

Why? I don’t know. It’s a national obsession. There is just something so invigorating about making your taste buds pucker up and then assaulting them with chili. And we don’t stop at just fruit. We add this citrus-chili combo to cucumbers, jicama, and corn on the cob. The first time my husband saw me drench my veggies in this combo he was confused. When he saw me tip the bowl back to drink the juice- pure lemon juice and chili- he knew he had married a Latina and there was no going back.

But as a Mexican-American, I’m proud to be bicultural and I’m going to take that spirit to my food. Brussels sprouts are a vegetable that you’ll be hard-pressed to find in Mexico. They thrive in cool weather places so it’s easy to understand why they’re not common south of the border. But what if we roasted them in the oven, tossed them with lemon juice, cayenne powder and pepitas? If vegetables could wear hats, these Brussels sprouts would wear sombreros.

 

Mexican Brussels Sprouts- Lemony, Spicy Roasted Sprouts

Ingredients:OLYMPUS DIGITAL CAMERA

  • 1 pound Brussels sprouts
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • Juice of 1-2 lemons
  • 1-3 teaspoons cayenne pepper
  • 1/4 cup pepitas (shelled pumpkin seeds)

Directions:

1.         Preheat the oven to 400˚.

2.         Wash the Brussels sprouts and remove any older or tough outer leaves. If the stems seem tough, cut those off. Roughly chop them up.

Brussels Sprouts

3.         Toss the Brussels sprouts with the olive oil and salt. Bake for 15-20 minutes or until they are tender.

4.         Squeeze lemon juice over the Brussels sprouts. One lemon imparts a very mild citrus taste. Two lemons give this dish a real kick. I usually opt for 1 1/2 lemons.

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5.         Sprinkle cayenne pepper over everything. For me, 2 teaspoons is medium spicy. But, remember, you can always add more but you can’t add less. You may also want to put out cayenne pepper on the table so everyone can add their own.

6.         Add the pepitas and toss everything to mix.

Note: Pepitas are also known as shelled pumpkin seeds. They are not, however, regular pumpkin seeds. They have become a staple at Trader Joe’s and Whole Foods. If you can’t find them, sunflower seeds are a good, and less expensive, alternative.

Yields 4 servings

Weight Watchers Points+: 4

Calories 137, Carbs 9g, Fat 11g, Protein 5g

If you liked this recipe, you might like:

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{ 6 comments… add one }

  • Hannah @ CleanEatingVeggieGirl February 18, 2013 at 10:03 am

    These sound SO good!! I absolutely adore roasted brussel sprouts, but would never think to make a spicy version of them. Great idea! :)

    Reply edit
    • Hot, Spicy and Skinny February 18, 2013 at 12:24 pm

      Thanks Hannah! I hope you give them a try. They’re fast, they’re easy and they’re a nice change of pace, especially when you’re trying to eat local but you’re getting sick of the same veggies.

      Reply edit
  • Amy Tong February 18, 2013 at 5:21 pm

    I absolutely adore that chili-lime combination. :) My favorite is corn and mango. Your Brussel sprouts version sounds wonderful as it’s one of my family’s favorite vegetables! Can’t wait to try this.

    Reply edit
    • Hot, Spicy and Skinny February 18, 2013 at 6:00 pm

      I’m glad you can testify that it is an awesome combo! I can’t wait for summer veggies and fruits so I can drench them too.

      Reply edit
  • Carole February 28, 2013 at 3:23 pm

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about Mexican dishes and flavours. I do hope you link this one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.

    Reply edit
  • Carole February 28, 2013 at 10:20 pm

    Lidi, thank you for linking this in to Food on Friday. We have got a super collection of Mexican dishes. I hope you have stopped by some of the other links to check them out!

    Ps I have just signed up to follow your blog. A follow back to Carole’s Chatter would be wonderful – or have you already followed? Cheers

    Reply edit

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