These Mexican-Inspired Brussels Sprouts are so delicious, caramelized on the edges and coated with a spicy Mexican-inspired seasoning that adds a great pop of flavor.
» You might also like these Honey Sriracha Brussels Sprouts and check out our Mexican-Inspired recipes.
The Mexican spices gives these Brussels sprouts so much flavor. Even if you don’t love spicy food, you’ll likely enjoy this seasoning. It’s a blend of cumin, chili powder, and paprika that gives a great flavor to the Brussels sprouts without being overbearing.
If you’re a fan of Brussels Sprouts, you already know that they don’t really even need seasoning to make them so delicious. They brown well in the pan with just olive oil, and the leaves quickly change from slightly bitter to sweet. The Mexican seasoning just gives it a little extra punch of flavor. If you love them as much as we do you should try them smoked and with honey sriracha sauce.
Ingredients You Need
- Brussels sprouts – these are best fresh when they are in season, which is September to mid-February. Buy ones that are firm and bright green.
- Extra Virgin Olive Oil – this isn’t just for frying the veggies. It adds flavor to the sprouts. So make sure you use a good quality extra virgin olive oil
- Seasonings: Chili powder, cumin, paprika, onion powder, garlic powder, salt, pepper (alternatively, use our tasty taco seasoning)
- Optional sauce: Mayonnaise and sriracha
Helpful Tips
- Be sure to cut the stem off the sprouts and remove tough outer leaves. You can cut them in 1/2 or in 1/4, if they are large sprouts.
- Let the sprouts sit in the pan without moving them for at least 5 minutes when sauteing. This is what gives them the caramelized sear.
- If you want it spicier, add some cayenne pepper to the mixture or add hot sauce after cooking.
How to Make Brussels Sprouts With Mexican Seasoning
There are many different ways to cook Brussels sprouts. I love them to be roasted or pan fried on the stove top. Both ways give the sprouts a nice char and bring out the sweetness.
Step 1: Prepare the sprouts
Start by washing and cutting the hard stems off the sprouts. Then half them or cut into quarters if you like smaller pieces. Larger sprouts are great for this recipe, but small works well too.
Step 2: Saute
Heat half the butter in a pan over medium high heat. Once it’s nice and hot, add the sprouts and let them cook without moving them for about 8 minutes. Then toss and cook for another 5 minutes The edges should start to brown during this time.
The secret to getting a good char on them in the pan is not to crowd them. They need space to brown. If you pile a bunch of them into the pan, they’ll end up just steaming and not browning.
Step 3: Mix & Add the Mexican Seasoning
Add all of the spices to a small bowl and mix them together well, until everything is incorporated into one seasoning.
Sprinkle the seasoning over the Brussels sprouts. Toss the pan a few times until the sprouts are evenly coated with seasoning.
Step 4: Serve
You can serve these Brussels Sprouts with a spicy mayo sauce on the side or drizzle it over the top. This gives it a little more of a kick. I mix mayonnaise with Cholula hot sauce to make this dipping sauce. You can use any type of hot sauce you like.
Questions About Brussels Sprouts
When is the best time to buy brussels sprouts?
Brussels sprouts can be found in the store year round now, but they aren’t always at their best, and the prices can be quite high in the off season. To find seasonal, local brussels sprouts that aren’t bitter, they’re best from September to February.
How to choose the best brussels sprouts
Look for bright green Brussels sprouts that are compact with intact outer leaves. They should be firm and not look wilted at all. Smaller sprouts are typically more tender and sweet.
Also make sure they are all roughly the same size so they will cook at the same rate. Store unused Brussels sprouts in a bag in the vegetable drawer. They should keep well for 7 to 10 days.
How do I get the perfect char on Brussels sprouts?
To get the perfect charred edges on Brussels sprouts, you need two things. One – you need a rather high heat. The higher the heat, the more char you will get. And two – don’t crowd the pan. Too many brussels sprouts will lead to an inability to get a good char.
Can I Store Brussels Sprouts?
You can save any Brussels sprouts you have leftover in an air tight container and put it in the refrigerator for up to 7 days. The sprouts can be frozen as well, but they may become a bit soggy when reheated because it will take 10-12 minutes to reheat them in a pan from frozen.
How to Reheat Brussels Sprouts
If you didn’t eat all the sprouts and want to reheat them another time, you can put them in the microwave for 30-45 seconds, or put them back in a pan over medium high heat for about 5-8 minutes to reheat them.
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Mexican-Inspired Brussels Sprouts
Ingredients
- 3/4 pound (340.19 g) Brussels sprouts trimmed and halved
- 1 tablespoon (14 g) butter
- 1/2 teaspoon (1 g) chili powder
- 1/2 teaspoon (1 g) cumin
- 1/4 teaspoon (0.5 g) onion powder
- 1/4 teaspoon (0.75 g) garlic powder
- 1/4 teaspoon (0.5 g) dried oregano
- 1/4 teaspoon (1.5 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 2 tablespoons (28 g) mayonnaise
- 1/2 tablespoon (6.5 g) Cholula or other hot sauce
Instructions
- Heat a frying pan over medium high heat. Add the butter. Once melted, add the Brussels sprouts and cook for 8 minutes, without moving them. Flip and continue cooking for 5 minutes.
- Mix together all of the spices in a bowl and mix.
- Sprinkle the seasoning over the Brussels sprouts. Toss to coat a few times until the sprouts are evenly coated with seasoning.
- For an optional sauce, combine mayonnaise and Cholula or another hot sauce you like in a bowl or squeeze bottle. Drizzle over the sprouts or serve in a dipping bowl.
Notes
- Be sure to cut the stem off the sprouts and remove tough outer leaves. You can cut them in 1/2 or in 1/4, if they are large sprouts.
- Let the sprouts sit in the pan without moving them for at least 5 minutes when sauteing. This is what gives them the caramelized sear.
- If you want it spicier, add some cayenne pepper to the mixture or add hot sauce after cooking.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
I love Mexican inspired anything!