Roasted Brussels Sprouts* Recipe

Preheat & prepare

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts, remove any loose outer leaves, and halve them lengthwise. If any large sprouts remain, quarter them so pieces are roughly uniform. Halve the sweet mini peppers lengthwise and remove seeds if desired. Thinly slice the jalapeño or Fresno pepper; remove seeds for less heat.

Toss with oil & seasoning

In a large bowl, combine the halved Brussels sprouts, halved sweet peppers, and sliced hot pepper. Drizzle with 3 tbsp olive oil, then sprinkle 1 tsp kosher salt and 1/2 tsp black pepper. Toss with your hands or a spatula to coat evenly.

Roast

Spread the vegetables in a single layer on a rimmed baking sheet (line with parchment for easy cleanup). Roast in the preheated oven for 20–25 minutes, stirring or shaking the pan once at the 12-minute mark so the sprouts brown on all sides. Roast until the outer leaves are caramelized and crisp and the interiors are tender when pierced with a fork.

Make the mojo

While the vegetables roast, prepare the garlic mojo: In a small bowl whisk together the minced garlic, 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, 1 tbsp red wine vinegar, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, and 1/2 tsp kosher salt. Slowly whisk in 3 tbsp olive oil until the sauce emulsifies slightly. Taste and adjust seasoning—add more lime for brightness or a pinch more salt if needed.

Optional warm infusion

If you prefer a looser, warmed mojo, gently heat the mixture in a small saucepan over low heat for 1–2 minutes to soften the raw edge of the garlic, then remove from heat. Otherwise use at room temperature for a bright, punchy sauce.

Combine and toss: When sprouts and peppers are done roasting, transfer them to a large mixing bowl. Pour about two-thirds of the garlic mojo over the hot vegetables and toss gently to coat. Reserve the remaining mojo to drizzle at service or for guests who want extra.

Plate & garnish: Arrange the coated Brussels sprouts and peppers on a serving platter. Sprinkle the crumbled cotija cheese evenly over the top, then scatter the chopped cilantro. Add an optional pinch of red pepper flakes to taste for extra heat.

Serve with lime wedges: Serve immediately with lime wedges alongside for extra brightness. Squeeze lime over portions just before eating.

Note on portion sales: A portion of sales benefits Zero Foodprint.