Ingredients Jump to Instructions ↓

  1. 1 pound Brussels sprouts, thinly sliced

  2. 3 ancho chiles, stemmed, seeded and cut into rings

  3. 1/4 cup olive oil

  4. Salt and freshly ground black pepper

  5. 2 tablespoons mayonnaise

  6. 2 tablespoons sour cream

  7. 2 teaspoons honey

  8. 1 tablespoon apple cider vinegar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F.

  2. Toss the sliced Brussels sprouts and ancho chiles with the olive oil , 1 teaspoon salt and pepper, then spread out in 1 layer on a medium baking sheet. Roast until tender and golden brown, about 15 minutes. Remove from the oven and let cool 10 minutes.

  3. Meanwhile, combine the mayonnaise , sour cream, honey and vinegar in a medium bowl. Season the dressing with salt and pepper. Toss the Brussels sprouts and ancho chiles with the dressing until well combined.

  4. Refrigerate and serve cold.

  5. Cook's Note: Use kitchen shears to easily snip the ancho chiles into rings.


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