Roasted Brussels Sprouts with a simple honey lime dressing, spiced pepitas, avocado, cilantro, and a sprinkling of Cotija cheese. This easy Brussels Sprouts recipe is a great side dish for the holidays or any day!
Roasted Brussels Sprouts
Brussels sprouts are one of my all-time favorite vegetables. I know sometimes they get a bad rap, but that is because sometimes they aren’t cooked properly and can be a mushy mess. BUT don’t be afraid of Brussels sprouts, they are so good if you cook them right. You will LOVE roasted Brussels sprouts, they are the way to go! Roasting brings out the best flavor and the Brussels sprouts aren’t mushy, they are crispy and full of flavor!
And you are going to REALLY love my Honey Lime Roasted Brussels Sprouts with Avocado. The flavors are incredible!
How to Make Roasted Brussels Sprouts
- To make the best Brussels sprouts you have to roast them in the oven so they get nice and crisp. For this recipe, I like to roast them at 425 degrees F, a high temperature.
- Make sure you the Brussels sprouts are the same size. I trim them and then cut them in half from top to bottom.
- Place the Brussels sprouts on a large baking sheet, making sure they aren’t touching. If the pan is over crowded the Brussels sprouts will steam and won’t get crispy.
- Drizzle the Brussels sprouts and toss until all of the sprouts are coated with oil. Season with salt and pepper. Roast for 20 to 30 minutes, stirring once. You wan the Brussels sprouts to be caramelized and slightly charred on the outside.
Dress Up the Brussels Sprouts
- While the Brussels sprouts are roasting in the oven, make the simple honey lime dressing. In a small bowl, combine olive oil, lime juice, honey, Dijon mustard, garlic, salt, and pepper. Set aside.
- Next, toast the pepitas (pumpkin seeds) in a skillet with a little cayenne pepper. The cayenne will give the pepitas a nice kick. The pepitas will toast in just a couple of minutes so don’t walk away from the skillet, you don’t want to burn them. Season with kosher salt.
- When the Brussels sprouts come out of the oven, put them in a bowl or onto a platter. Drizzle with the sprouts with the honey lime dressing and toasted pepitas. Finally, top with avocado, chopped cilantro, and Cotija cheese. These dressed up Brussels sprouts are amazing!
- Pro tip, if you can’t find Cotija cheese, you can use queso fresco or feta cheese.
Perfect Holiday Side Dish
If you are looking for an easy side dish that will wow your family and friends at your holiday feast, make this roasted Brussels sprouts recipe. It is the perfect side dish for Thanksgiving or Christmas. Brussels sprouts will become everyone’s favorite vegetable after they try this recipe.
The honey lime dressing is the perfect finishing touch to make the roasted brussels sprouts pop! You will also love the crunchy, spicy pepitas with the cool and creamy avocado. Finish the dish with a little cilantro and Cotija cheese and you have the best Brussels sprouts side dish!
If you like this roasted Brussels Sprouts recipe, check out:
- Roasted Brussels Sprouts with Balsamic Vinegar
- Cranberry Orange Roasted Brussels Sprouts
- Mashed Sweet Potatoes
- Tumeric Roasted Cauliflower
- Smoked Paprika Roasted Sweet Potatoes
- Roasted Pear and Cranberry Brussels Sprouts
Honey Lime Roasted Brussels Sprouts with Avocado
For the Brussels Sprouts:
- 2 lbs Brussels sprouts ends trimmed and cut in half from top to botom
- 2 tablespoons olive oil
- Kosher salt and black pepper to taste
For the Honey Lime Dressing:
- 1 avocado seed removed and chopped
- 3 tablespoons chopped cilantro
- 2 tablespoons Cotija cheese
- Preheat the oven to 425 degrees F.
- 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.
- 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.
- To toast the pepitas, heat the pan over medium-high heat. Add the peptias 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.
- 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.
Have you tried this recipe?
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