Street Corn Brussels Sprouts

Makes 6 servings

Ingredients

3 cups brussel sprouts
1 cup corn
¼ cup red onion, diced
¼ cup jalapeño, diced
4-6 stalks cilantro, chopped
1 lime
½ cup cotija cheese
¼ cup sour cream
1 tsp sriracha
1 tbsp light mayo
2 tsp Everything but the Elote Seasoning

Instructions

Start by preparing the brussel sprouts. Preheat the airfryer to ‘crisp/airfry’ mode (see note below if you do not have an air fryer). While it’s preheating, wash and dry the sprouts. Remove the stems of each sprout and cut them each in half.

Toss the brussel sprouts with cooking spray and add to the air fryer. Fry for 8-12 minutes; or until the brussels have a good crisp.

While the brussels are cooking, heat a skillet to medium-high heat. Add the corn, diced red onion, and diced jalapeño to the skillet. Sautee for 5-8 minutes or until the corn is cooked and the vegetables still look fresh, but slightly charred. Remove from heat once finished.

Then, in a small mixing bowl, combine sour scream, sriracha, lime juice, light mayo, and Everything but the Elote Seasoning. Mix together until combined.
In a large bowl, toss together cooked brussel sprouts, sauteed veggies, chopped cilantro and sour cream mixture. Serve hot (or cold!) with cotija cheese and cilantro added on top as garnish. Delicious with chips, on a salad, with a protein, or as a side for taco night!

Recipe from A Paige of Positivity

Garlic Roasted Greens Beans & Tomatoes

Makes 4 servings

Ingredients

2 lbs. fresh green beans
1 pint fresh grape tomatoes
2 tablespoons chopped garlic
3 tablespoons olive oil
Salt
Pepper

Instructions

Preheat oven to 425.

Spread green beans, tomatoes, and garlic on baking sheet. Sprinkle with salt and freshly ground black pepper. Drizzle olive oil over all. Using hands, mix vegetables and olive oil until beans and tomatoes are lightly coated.

Roast for 15-20 minutes, until green beans are just starting to brown and tomatoes are starting to pop. You can broil for a minute or so to get some additional char if you like. Serve hot or room temperature.

Recipe from Southern Food and Fun

Purple Sweet Potato Chips

Makes 4 servings

Ingredients

2 large purple sweet potatoes
2 tablespoons olive oil
¼ teaspoon Kosher salt
¼ teaspoon cayenne pepper

Instructions

Preheat the oven to 350 degrees and position the rack in the middle of the oven.

Using a mandolin or a sharp knife, slice the sweet potatoes very thinly (keep the skins on!). Make sure the slices are uniform.

Toss the sweet potato slices with the olive oil and sprinkle with salt and cayenne pepper. Lay out the potato slices in a single layer on a large baking sheet. Try not to overlap the slices. Bake for 20 to 25 minutes (checking halfway) and flipping the potatoes to the other side. Cook longer if the potatoes are not golden-brown around the edges.

Remove from the oven and let stand for about 10 minutes to finish crisping up. Serve immediately!

Recipe from Asian Caucasian

This Week’s Recipes: April 5th-8th

Street Corn Brussels Sprouts

Makes 6 servings

Instructions

Garlic Roasted Greens Beans & Tomatoes

Instructions

Purple Sweet Potato Chips

Makes 4 servings

Instructions