Honey Lime Roasted Brussels Sprouts with Avocado

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Two peas & their pod

Total Time

40 mins

Prep Time

15 mins

Rating

(4)

Ingredients

2 lbs Brussels sprouts, ends trimmed and cut in half from top to bottom
2 tablespoons olive oil
Kosher salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons lime juice
2 teaspoons honey
1 teaspoon Dijon mustard
2 cloves garlic, minced
Kosher salt and black pepper to taste
1/3 cup pepitas
1/4 teaspoon cayenne pepper
Kosher salt to taste
1 avocado, seed removed and chopped
3 tablespoons chopped cilantro
2 tablespoons Cotija cheese

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Preparation

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Step 1

Preheat the oven to 425 degrees F.

Step 2

Place the Brussels sprouts on a large baking sheet. Drizzle with olive oil and toss until sprouts are coated. Season with salt and pepper, to taste. Roast for 20 to 30 minutes, stirring once. Remove from the oven when the Brussels sprouts are crispy and slightly charred on the outside.

Step 3

While the Brussels sprouts are roasting, make the honey lime dressing. In a small bowl or jar, whisk together the olive oil, lime juice, honey, Dijon, garlic, salt, and pepper. Set aside.

Step 4

To toast the pepitas, heat the pan over medium-high heat. Add the pepitas in a single layer, making sure to not overcrowd them or they won't toast evenly. Add the cayenne pepper. Toast, shaking the pan occasionally or stirring so they don't burn. This will take a couple of minutes. When the pepitas are slightly golden brown and smell toasty, remove them from the pan. Season with salt.

Step 5

When the Brussels sprouts are roasted, place them in a large bowl or onto a platter. Drizzle the sprouts with the honey lime dressing. Top with toasted pepitas, avocado, cilantro, and Cotija cheese. Serve immediately.