Brussels Sprouts Mojo
Transform your everyday side dish with this vibrant and flavorful recipe for Brussels Sprouts Mojo! Perfectly roasted Brussels sprouts, golden and crispy on the edges, are elevated with a zesty Cuban-inspired mojo sauce. Made with fresh orange and lime juices, aromatic garlic, earthy cumin, and a hint of oregano, this tangy dressing adds a bold citrusy kick that pairs beautifully with the natural nuttiness of the sprouts. A sprinkle of fresh cilantro and optional red chili flakes complete this dish, making it a show-stopping addition to any meal. Ready in just 35 minutes, this recipe is ideal for weeknights yet impressive enough for special occasions. Try it as a side for grilled mains or a standalone vegetarian delight—healthy, easy, and irresistibly delicious!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 3 tablespoons olive oil
- 4 units garlic cloves, minced
- 60 milliliters orange juice, freshly squeezed
- 30 milliliters lime juice, freshly squeezed
- 1 teaspoon oregano, dried
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon red chili flakes (optional)
- 2 tablespoons water
Instructions
Preheat your oven to 200°C (400°F).
Trim the ends of the Brussels sprouts and slice them in half lengthwise.
On a large baking sheet, toss the Brussels sprouts with 2 tablespoons of olive oil, half the salt, and half the black pepper. Arrange them cut-side down for even roasting.
Roast the Brussels sprouts for 18-20 minutes, or until golden brown and crispy on the edges, stirring halfway through cooking.
While the Brussels sprouts roast, prepare the mojo sauce. In a small saucepan over medium heat, warm the remaining 1 tablespoon of olive oil.
Add the minced garlic to the saucepan and sauté for about 1 minute, or until fragrant and lightly golden. Be careful not to burn the garlic.
Stir in the orange juice, lime juice, oregano, cumin, the remaining salt, the remaining black pepper, and red chili flakes (if using). Let the mixture simmer for 2-3 minutes, stirring occasionally.
Add the water to the mojo sauce to slightly thin it out, then remove the saucepan from heat.
Once the Brussels sprouts are done roasting, transfer them to a large serving bowl.
Pour the mojo sauce over the roasted Brussels sprouts and toss gently to coat them evenly.
Garnish with fresh chopped cilantro before serving.
Serve warm as a side dish or a light main, and enjoy the zesty, garlicky flavors!
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2459 mg | 107% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 17.4 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 269 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
