Spruce up one of fall’s vegetable stars by adding spices and black beans. These southwestern Brussels sprouts may become your favorite seasonal side dish!
No more than five years ago, I was still in the “I wouldn’t even feed these to my mortal enemy” stage of Brussels sprouts disdain. When one of my most trusted food-loving friends insisted that I try her favorite shredded Brussels sprouts recipe, I gave her the stink eye. What was she trying to do to me?!
It turns out that she wasn’t trying to trick me, poison me or simply turn me against mini pseudo-cabbages. Shredded, sautéed Brussels sprouts are actually really good. I’d even go so far as to say that they’re now one of my favorite autumnal vegetables. (Gasp!)
It doesn’t take much to flavor sautéed Brussels sprouts. Typically a glug of olive oil, and a sprinkle of salt and pepper does the trick. But in this southwestern Brussels sprouts recipe, I kicked up the flavors by adding some cumin, chili powder and paprika, then doubled-down on the fiber and protein with the addition of black beans and corn kernels.
While these southwestern Brussels sprouts are a great side dish option for pork tenderloin or roasted chicken, they can easily morph into a light lunch when served over a bed of cilantro lime rice or another whole grain.
I’m so excited to see how many of you are working to #VegItUp with me! The goal? To add one extra serving of veggies to your diet each day. Keep those Instagram photos and tweets coming! And be sure to check out my other #VegItUp recipes.
Southwestern Brussels Sprouts Recipe
- 1 pound Brussels sprouts
- 3 teaspoons olive oil divided
- 1 small yellow onion chopped
- 1 red bell pepper seeded & diced
- 2 garlic cloves minced
- 3/4 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 14 ounce can black beans, drained & rinsed
- 3/4 cup frozen corn kernels defrosted
- juice of 1/2 lime
- 3 tablespoons minced cilantro
- Cut each Brussels sprout in half through the root, then thinly slice crosswise. Set aside.
- Heat 2 teaspoons olive oil in a large nonstick skillet set over medium heat.
- Add the onion and bell pepper. Cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes.
- Add the garlic, cumin, chili powder, paprika, salt and pepper, and cook for 1 minute.
- Add the remaining 1 teaspoon of olive oil to the skillet. Stir in the sliced Brussels sprouts. Cook until the Brussels sprouts are bright green and just tender, about 4 minutes.
- Stir in the black beans, corn, lime juice and cilantro. Serve.
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