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BRUSSELS SPROUTS NACHOS

Still celebrating the New Year? Looking for some inspirational ways to cook up those magic green balls that are so good for us. Here ya go!

We’ve got a few more parties and get-togethers ourselves. What better way to feed your friends and family than with nachos? Crowd-friendly, packed with flavor and heat, and plant-powered through and through.

Scale

Ingredients

garnish

Instructions

  1. Preheat oven to 350°F/180°C
  2. Heat cast-iron skillet over medium heat. When skillet is hot, add oil and tilt to coat.
  3. Add onion, cumin, a pinch of salt and pepper and toss.
  4. When the onions have cooked for a few minutes, give them a good stir and move them to the edges of the skillet.
  5. In the center, drizzle some oil and place each Brussels sprout sliced side down into the hot oil in the center, then drag to the edge of the onions.
  6. Give the skillet a shake to keep everything loose.
  7. Drizzle oil over top of sprouts, add a pinch of salt and roast for 8 minutes in oven.
  8. Remove and set aside to build nachos

assemble the nachos

  1. Place a few handfuls of tortilla chips in the bottom of a cast-iron skillet or baking pan.
  2. Top with half of all the ingredients: brussels sprouts, onions, tomatoes, pepperjack matchsticks, and Wicked Awesome Sauce.
  3. Repeat this process to make another layer of tortilla chips, followed by the remainder of all the toppings.
  4. Add the charred jalapeno slices to the top.
  5. Bake nacho skillet for 8-10 minutes until pepperjack melts and cheezy sauce starts to brown.
  6. Remove from oven, top with all the garnishes. Serve.

Notes

If you don’t have a kitchen torch, you can hold the peppers carefully over a gas range to char and blister the skin. Alternatively, lightly oil the peppers and roast on a baking sheet at 400°F/200°C for about 15 minutes. Check and turn to char all sides evenly.