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Wednesday, September 17, 2014

Brussels Sprouts with Lime, Cotija Cheese, and Anaheim Chili Peppers

My husband and I can't get enough Brussesls sprouts.  Never thought I'd say that, but it's true.  I used to quarter them and roast them in the oven, and we'd make ourselves eat them.  Then I started shredding them and sautéing them with onion and bacon (usually soy bacon!)  They are SO much better when they are all shredded up!  He is always asking me to make them.  If anyone in your house declares themselves a Brussels hater, try preparing them this way and prove them wrong.

I usually like to keep it simple with the onion and bacon, but this way is also delicious.  Plus it's perfect as a side to tacos or enchiladas, since it has a little Mexican flair.  You can find Cotija cheese in most grocery stores in the Mexican section of the dairy case.  Make sure it's the dry, crumbly type of Cotija.   But, if you have trouble finding it, just use feta.  And you can always switch out the Anaheim pepper for a spicier pepper, or  mild Poblanos work as well. 


  • 1 lb Brussels sprouts
  • 1/2 yellow onion, chopped
  • 1 Anaheim Chili Pepper, minced (Poblano peppers would work too)
  • Juice of 1 lime (Use 2 if your limes are not very juicy)
  • 1 tsp sea salt
  • 1/2 tsp French recipe Dijon mustard
  • 1/2 tsp honey
  • 1 Tbsp olive oil
  • 1/3 cup Cotija cheese

1.  Cook onion in 1 Tbsp olive oil over medium -high heat for 5 minutes, adding a tablespoon of water as necessary to prevent it from burning. 

Slice the chili lengthwise, and remove the seeds.  Dice.  Add the diced chili peppers, and cook for two more minutes. 

2.  Wash and trim the stems, and core the Brussels sprouts.  I always peel back the outer layers of the leaves and discard them.  Run your knife through each one about 5 times until they fall apart into shreds.  Add Brussels sprouts to the onions in the pan, along with 1/2 cup of water and 1 tsp of salt.  Cook for 10 minutes, stirring frequently. 

3.  In a small bown, mix the mustard, lime juice, honey, and olive oil together. 

3.  Remove from heat, stir in the lime mixture.  Sprinkle with cracked black pepper to taste.  Pour into a serving dish, and top with the cotija cheese. 


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