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
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