Chili-Lime Brussel Sprouts with Cilantro Lime Rice

Just over here trying to make smart choices every day, but it can get really hard. I was thisclose to ordering some sushi last night but instead took a beat to look in my fridge and see if I was just being an asshole and could easily cook something up. I realized I had organic brussel sprouts that were about to go bad, so I googled recipes and found this one and YUM!

Editor’s Note: I left out the cheese completely, so this really only took 20 minutes to cook!

Southwestern Brussels Sprouts from Chisel and Fork

Serves 4 as side dish or 2 as main dish

INGREDIENTS:

For Brussels:

• 1 lb Brussels sprouts, ends removed and cut in half

• 3 tbsp olive oil

• 1 1/2 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp paprika

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 cup shredded pepper jack cheese

• 1/2 lime, juiced

• 2 tbsp fresh cilantro, chopped

For Rice:

• 1 cup dry brown rice

• 2.5 cups water

• 1/2 tbsp unsalted butter

• 2-3 tbsp fresh lime juice

• 2-3 tbsp cilantro

• Pinch of salt

DIRECTIONS:

• Get the rice going. Boil 2.5 cups of water then add 1 cup of dry brown rice and 1/2 tbsp of butter. Once rice is cooked and all water is evaporated, fluff with fork and add lime juice, cilantro, and salt to taste!

• Preheat oven to 400º. In medium bowl, add Brussels sprouts, olive oil, chili powder, cumin, paprika, garlic powder, salt and black pepper and mix until well coated.

• Line a baking sheet with parchment paper and add the Brussels sprouts, spreading out in an even layer. Bake for 20 minutes, tossing halfway through. After 20 minutes, add the cheese and bake for an additional 5-7 minutes, or until cheese is golden brown and bubbling.

• Remove from oven and add the lime juice and cilantro!

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