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Ancho Chile-Lime Brussels Sprouts

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Ancho Chile-Lime Brussels Sprouts
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Makes: 8 servings adjust
Per Serving: 140 Calories; 9g Fat; 6g Protein; 12g Carbs; 3g Sugars; 5g Fiber; 300mg Sodium



Step 1

Heat oven to 425*


  • 2 12 pounds Brussels Sprouts

Step 2

Trim Brussels Sprouts and halve.


  • 3 tablespoons Extra Virgin Olive Oil
  • 2 teaspoons Ancho Chili Powder
  • 12 teaspoon Salt

Step 3

On a rimmed baking sheet, toss w/ 3 tbsp Olive Oil, Chili Powder, & 1/2 tsp Salt.

Step 4

Roast 15 min.


  • 14 cup Pumpkin Seeds, (pepitas)
  • 1 tablespoon Extra Virgin Olive Oil
  • 14 teaspoon Salt

Step 5

Stir in Pumpkin Seeds, 1 tbsp Olive Oil, and 1/4 tsp Salt.

Step 6

Roast 5 min., until tender.


  • 12 cup Fresh Cilantro, roughly chopped
  • 2 tablespoons Cotija, crumbled (or grated parmesan cheese)
  • 3 tablespoons Lime Juice

Step 7

Toss Brussels Sprouts w/ Cilantro, Cheese, & Lime Juice.
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