Latin Style Roasted Brussels Sprouts, Feta, Corn and Chipotle Mayo
Prep time: 15 mins
Cooking time: 20 mins
Serves: 4
Ingredients
- 2 Corns
- 500g-700g Brussels Sprouts
- ½ Tbsp Mexican Spice Mix
- 1 Tbsp Agave
- ½ Bunch Coriander
- 70g Feta Cheese
- 5 Tbsp Chipotle Mayo
- Salt & Pepper
- Olive Oil
Method
1. Preheat the oven to 220°C and bring a small pot with salted water to the boil.
2. Cut the Brussels Sprouts in half, place them on a baking tray lined with baking paper, sprinkle the Mexican spice mix, drizzle the agave, season with salt and pepper and drizzle with olive oil. Toss well and place into the oven, cook for 20mins until golden brown.
3. Meanwhile, place the corn into the water and cook for 10mins. Remove and refresh under running water. Slice the corn kernels using a knife and place them into a bowl.
4. Wash and chop the coriander.
5. Remove Brussels Sprouts from the oven and place them on a serving bowl with crumbled feta, corn kernels, chipotle mayo and chopped coriander.
