Fajita Brussels Sprouts {Homemade Sauce}
You could be eating this in 35 minutes.
Ingredients
For the Fajita Sauce:
- 3 tablespoons olive oil
- 2 cloves garlic chopped
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 lime juiced
- 1/2 teaspoon onion powder
- 3 teaspoons Worcestershire sauce
- 1 tablespoon sugar
For the Brussels Sprouts:
- 12 Brussels sprouts cut in half lengthwise
- 1/2 of a whole red onion sliced
- 1 jalapeno pepper seeds and stem removed, chopped
- 1 red bell pepper seeds removed and cut in thin strips
- 1 green bell pepper seeds removed and cut in thin strips
- 2 cloves garlic sliced lengthwise
- Fajita sauce
- 8 cherry or teardrop tomatoes cut in half (yellow and/or red)
Instructions
For the Fajita Sauce:
- In a medium size bowl, add olive oil, chopped garlic, cumin, salt, pepper, onion powder, Worcestershire sauce, sugar, and lime juice. Whisk together and set aside.
For the Brussels Sprouts:
- Preheat the oven to 375 degrees F.
- In a large bowl, add the Brussels sprouts, onion, jalapeno, red and green bell peppers, garlic and fajita sauce. Stir together until the veggies are coated with the fajita sauce.
- In a large shallow baking pan or dish, add the veggies and any remaining sauce. Spread the vegetables out so not to overcrowd them.
- Bake in a preheated oven (at 375 degrees F.) until the vegetables are roasted (about 15 to 20 minutes). Remove from the oven, top with fresh cut cherry tomatoes and serve warm.