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Southwestern Brussels Sprouts

Southwestern Roasted Brussels Sprouts

You've probably had roasted Brussels sprouts, but have you had southwestern Brussels sprouts loaded with spices and cheese?
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 248kcal
Author Ryan Beck


  • 1 lb Brussels sprouts, ends removed and cut in half
  • 3 tablespoon olive oil
  • 1 ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded pepper jack cheese
  • ½ lime, juiced
  • 2 tablespoon fresh cilantro, chopped


  • Preheat oven to 400F. In medium bowl, add Brussels sprouts, olive oil, chili powder, cumin, paprika, garlic powder, salt and black pepper and mix until well coated.
  • Line a baking sheet with parchment paper and add the Brussels sprouts, spreading out in an even layer. Bake for 20 minutes, tossing halfway through. After 20 minutes, add the cheese and bake for an additional 5-7 minutes, or until cheese is golden brown and bubbling.
  • Remove from oven and add the lime juice and cilantro. Enjoy!


Serving: 1cup | Calories: 248kcal | Carbohydrates: 11g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 244mg | Potassium: 398mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1500IU | Vitamin C: 99mg | Calcium: 250mg | Iron: 2mg