BRUSSELS NACHOS

SERVES 4 TO 6

What if we merged nachos with roasted Brussels sprouts? These are the crazy thoughts that wake me up at night. So I tried it, and it worked! Dig into this dish with sturdy tortilla chips for dipping. Half the fun is eating it. —DEREK

1 pound Brussels sprouts, rinsed, trimmed, and halved lengthwise

3 teaspoons everyday olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

2 links (6.5 ounces total) Field Roast Mexican chipotle plant-based sausage, removed from casings

½ red onion, diced

2 cups Wicked Healthy Cheese Sauce (here)

1 cup Heirloom Tomato Salsa (here) or store-bought

1 avocado, pitted, peeled, and cut into ½-inch cubes

1 cup picked fresh cilantro leaves

1 large jalapeño chile, sliced

Preheat the oven to 400ºF.

Grab a medium bowl and toss together the sprouts, 2 teaspoons of the oil, and the cumin, chili powder, salt, and pepper. Spread the sprouts in a large cast-iron skillet or rimmed baking sheet and turn them cut-side down. Roast until the sprouts are tender and golden brown, about 15 minutes.

In a separate skillet or sauté pan, heat the remaining 1 teaspoon oil over medium heat. Crumble in the sausage and cook until nicely browned, 3 to 4 minutes.

Scatter the onion on the sprouts, then pour on the cheese sauce. Return to the oven to roast until the sprouts get crispy around the edges, another 8 to 10 minutes.

Top the creamy sprouts with the browned sausage, salsa, avocado, cilantro, and jalapeño. Dig in!

OPTION

Warm up some corn tortillas and make tacos with these Brussels Nachos as the filling.