Roasted Brussel Sprout Taco Bowl Recipe
Of course on Tuesdays, we love our Taco Tuesdays!! I usually put my turkey taco meat on top of lettuce (I personally like the shredded iceberg), but of course spinach or other greens have more nutrients.
I started thinking about what other vegetable could be the base of the taco bowl and I have been on a brussel sprout kick lately. So it just made sense to roast some brussel sprouts and make my taco bowl (really it’s on a plate in the photo) with brussel spouts.
This time I made green chile chicken in the slow cooker too!! This was such an awesome combination.
The other bonus is the leaves that fall off of the brussel spouts cook up as little chips, they are burnt, crunchy and delicious.
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| Prep Time | 5 minuts |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 1 bag brussel sprouts fresh - they turn out crispier than frozen
- 1/4 cup avocado oil
- 1 Tbs taco seasoning substitute 1/2 chili powder & 1/2 onion powder
- 2 Tbs balsamic vinegar
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to 400 degrees.
- Half all the brussel sprouts. Some leaves will fall off, that's okay:)
- Add brussel sprouts and oil and vinegar to a bowl and mix.
- Spray baking sheet with oil (i use the avocado oil sprayer). Create one layer of brussel sprouts on the baking sheet. I like them halved side down.
- Sprinkle the brussel sprouts with the taco seasing or substitute seasoning. Spread any leaves out to bake into delicious burnt chips.
- Bake for 25 minutes. Enjoy:)
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