Mango Chipotle Brussels with Bacon and Pumpkin Seeds
Ingredients
CHIPOTLE MANGO SAUCE
- 3 tbsp Chipotle in Adobo (found in the canned foods section) or Chili Paste
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Cumin
- 1/2 Large, Ripe Mango (diced)
- 4 tbsp Olive Oil
- 1 tsp Salt
BRUSSELS
- 2 cup Brussel Sprouts, halved
- 1/2 Small, Red Onion (sliced)
- 1/4 cup Toasted Pumpkin Seeds
- 3 tbsp Cilantro, torn for garnish
- 1/2 Large, Ripe Mango (diced)
- 3 Bacon (cooked)
- 2 tbsp Cotija Cheese, optional
Instructions
- In a blender or food processor combine all the ingredients for the mango chipotle sauce and blend until smooth. Set aside.
- In a large bowl combine the Brussels sprouts, mango and onion.
- Pour the chipotle mango sauce over the Brussels sprouts then toss to coat evenly.
- Transfer the Brussels sprouts to a lined sheet pan and roast for 25 to 35 minutes, tossing halfway through to ensure all sides brown evenly. Roast until golden brown and caramelized.
- Transfer the roasted Brussels sprouts and mango mixture to a serving platter.
- Sprinkle over the cooked bacon, pumpkin seeds and cheese, if using. Lastly, top with torn cilantro and serve. *Leftover Brussels can be covered and stored in the fridge for up to 3 days.
Categories: Lunch & Dinner
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