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recipe image Roasted Brussels Sprouts Nachos

Roasted Brussels Sprouts Nachos

Roasted Brussels Sprouts Nachos

One of Tia Mowry’s favorite better-for-you twists is dinner nachos in which roasted Brussels sprouts stand in for chips. She adds classic toppings to take the nachos all the way into cheesy-spicy-creamy territory, with a quick broiling step that melts the cheese and adds smoky flavor. They’re completely customizable, so vary the toppings to suit your taste! You can make the nachos vegetarian, but if you prefer, you could add crisp bacon bits or crumbled chorizo.

One of Tia Mowry’s favorite better-for-you twists is dinner nachos in which roasted Brussels sprouts stand in for chips. She adds classic toppings to take the nachos all the way into cheesy-spicy-creamy territory, with a quick broiling step that melts the cheese and adds smoky flavor. They’re completely customizable, so vary the toppings to suit your taste! You can make the nachos vegetarian, but if you prefer, you could add crisp bacon bits or crumbled chorizo.

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  • Prep time10 minutes
  • Cooking time17 minutes
  • Portions4

Ingredients

  • 2 pounds Brussels sprouts, halved
  • 1/3 cup Country Crock® Original Spread, melted
  • kosher salt
  • 1 cup drained black beans
  • 1 cup shredded cheddar cheese
  • 1 avocado, sliced
  • 1/4 cup drained pickled jalapeños, or to taste
  • 1/4 small red onion, thinly sliced
  • 1/2 cup sour cream
  • 1/2 cup salsa

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper for easy cleanup. Toss the Brussels sprouts with the Country Crock and ½ teaspoon salt on the sheet pan, using your hands to make sure the sprouts are coated in Country Crock. Roast for 15 minutes, until the sprouts are just tender and starting to brown.
  2. Turn on the broiler. Top the sprouts with the black beans and the Cheddar. Put the sheet pan under the broiler for 1 to 2 minutes, watching closely and rotating the pan for even browning without burning. Broil until the cheese is melted and bubbly and the sprouts are crisp and charred in spots.
  3. Scatter the top of the Brussels sprouts nachos with the sliced avocado, the pickled jalapeños, and the red onion. Dollop the sour cream and salsa on top.
  4. Customize additional toppings as you see fit—use any kind of pickled vegetable, like giardiniera or even kimchi. Or repurpose leftovers, like shredded chicken, chopped ham, or sliced sausage. And any grated cheese will be delicious—feel free to mix and match.
Tia’s Tip: For the perfect caramelization, use your hands to mix the melted Country Crock with the brussels sprouts to make sure they’re evenly coated.

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