Yield: Serves 6

Brussels Sprouts Tacos

Roasted Brussels sprouts star in these nutritious tacos. Add in any or all of the extra toppings. 

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • pinch of freshly ground pepper
  • 1 (15 oz.) can black beans, drained 
  • 1 tablespoon taco seasoning
  • 2 radishes, sliced (I used watermelon radishes)
  • 1 cup shredded cheddar or Mexican cheese blend
  • 1 cup guacamole
  • 1 lime, cute into wedges
  • salsa verde
  • pickled onion
  • jalapeno
  • butter leaf lettuce
  • tortillas

Instructions

  1. Preheat the oven to 400 degrees F. Cut a thin layer off bottoms of Brussels sprouts and remove any brown outer leaves. Cut Brussels sprouts in half or quarters if they are very large. Place in a large baking pan and coat with oil, salt and pepper. Roast until tender, about 35 minutes.
  2. In a saucepan, heat black beans with taco seasoning over medium low heat.
  3. Place roasted Brussels sprouts on a platter and serve with all the fixin's. Tacos can be made in lettuce wraps or tortillas. 

Notes

*Vegan Option: Omit the cheese or use vegan cheese 

*Gluten Free Option: Use lettuce wraps instead of tortillas or use GF tortillas

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 345Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 28mgSodium: 695mgCarbohydrates: 26gFiber: 9gSugar: 3gProtein: 13g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.

 

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