I know that pumpkin and apples get all the love this time of year, but I for one get just as excited when I see Brussels sprouts back in season. If you’ve had them fresh then you know what I’m taking about. They’re so much better than the frozen kind and are way more versatile.
I prefer them roasted but they’re also delicious when shredded in salads or sautéed on the stovetop. Had my mom served them to me that way as a child rather than frozen and boiled then I might not have hated them for the first twenty years of my life.
Now they’re easily one of my favorite vegetables. Not only because they taste good, but because they’re packed full of feel good nutrition. Like many of the cruciferous veggies, they are rich in vitamins and minerals like vitamin C, vitamin K, and potassium. But what might not be commonly known is that Brussels sprouts are also a good source of brain boosting omega-3 fatty acids. So if you’re not one who likes to eat fish, these little green cabbages make a great alternative.
As I mentioned before, they are super versatile and happen to make a delicious addition to tacos. This version starts with a base of refried black beans for protein, a simple red cabbage and carrot slaw, and crispy roasted brussels sprouts topped with a chipotle lime aioli. So simple yet packed with flavor.
Speaking of flavor, the end result will depend on what type of refried beans you use. Mine were lightly salted and I found that I needed to add a squeeze of lime juice, cumin and sea salt to make them pop a little more. Whatever kind you use, I would taste test them first and add seasonings as needed. Chili powder will also work if you have that on hand!