Brussel Sprout Nachos

How do you make traditional nachos even better?

By making them with brussel sprouts instead of chips, of course! (This has the added benefit of making them infinitely more nutritious, but really that's beside the point when you can relish in the deliciousness of the world's cutest little vegetable). These re-imagined nachos have all the gooey goodness of the original dish, but are amped up with super veggie powers and are totally customizable.


This dish is really a crowd-pleaser. You can easily adjust the size and ingredients to cater to your crew. Romantic brussel sprout date for two? Go small. Super bowl party? Do a giant sheet pan. You could even split into two pans to accommodate different dietary needs.

These are at once familiar and unexpected. They're such a fun twist on the classic.



Unlike traditional nachos, there is one additional step: pre-roasting the brussel sprouts. But it's totally worth it because you end up with delightfully crisp, caramelized sprouts that are way more flavorful than any chip. You could even roast them in a spice blend to create additional flavor and/or finish them with lime juice.



The sky is the limit with toppings, so do what makes you happy and smother those sprouts! I usually stay pretty traditional, but add in some roasted flavors (grilled red onions) as well as some fresh flavors (avocado and cilantro). You could do any combination of textures and flavors you desire, experimenting with sweet vs. heat, roasty vs. fresh, or creamy vs. crunchy.

One of the great things about brussel sprout nachos is that they can stand up to a lot more moisture than chips can without getting soggy, so don't be afraid to be generous with salsa, refried beans, tomatoes, or other wet stuff. (Pro tip: this is an excellent use of leftover chili).


Just remember to segregate the toppings you want to bake from those you want to keep fresh. Cheese, salsa, beans, and most veggies can happily go in the oven and get warmed up. But keep your cilantro, avocado/guacamole, sour cream, and other fresh ingredients aside and add them just before serving.

Brussel sprout nachos are one of my favorite comfort food dishes to make. They're gooey and flavorful and so indulgent, but still full of good nutrition. A perfect meal when you want to spoil yourself but still treat your body well.


Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Looking for another way to remake your favorite comfort foods with the world's best veggie? Check out my Brussel Sprout Hash Browns.

Thoughts About Ingredients
(These are just suggestions, since rogue is more fun than recipe)
  • A really, really big bag of brussel sprouts
  • Salsa of choice. Whatever makes you happy.
  •  Cheese of choice. I prefer something like aged cheddar that has a strong flavor so that I don't need to use a huge amount. Choose something that will melt nicely. A dairy-free cheese would work well here too.
  • Awesome cookable toppings. Whatever you want to add that can survive the oven. I usually use grilled red onion, black beans, and grilled corn when it's in season. Other ideas include pickled or fresh jalapenos, pickled red onion, pinto beans, diced tomatoes, or fire-roasted red peppers.
  • Awesome fresh toppings. Whatever you want to add that shouldn't be cooked. I use guacamole or sliced avocado, cilantro, and roasted pepitas (pumpkin seeds), but this could be anything fresh, citrusy, or herby that won't be friends with the oven. A final drizzle of sour cream, yogurt sauce, cashew cream, or cilantro pesto would fall into this category too.
Thoughts About Method
(These are just suggestions, be creative and make it yours)
  1. Prep your sprouts by trimming off the stems, cutting each in half, and roasting them cut-side down in a lightly-oiled baking sheet (this will help them develop tasty brown caramelization). Add salt and pepper liberally before roasting. Something like 425 for 20-25 minutes, but it will depend on the size of your sprouts, so keep an eye on them. You want them golden and soft with one crisp side, definitely not mushy.
  2. While the sprouts are cooking, prep your other ingredients. This is a good time to do any chopping, grilling, fire-roasting, bean cooking, etc.
  3. Pile the sprouts on whatever you plan to serve the "nachos" on: a baking sheet with a rim, a skillet, or an oven-safe serving platter will all work.
  4. Assemble the cookable pieces. Add cheese and salsa over the sprouts in a single layer or multiple layers as your creative instinct dictates. Then sprinkle your other cookable toppings on top of the cheese.
  5. Melt under the broiler for 5-10 minutes until the cheese is bubbly. Keep a close eye on them and move the sheet around as necessary (be careful, the cheese will brown quickly under the broiler).
  6. Add on the fresh toppings.
  7. Serve and enjoy! Brussel sprout nachos aren't as finger-friendly as traditional nachos, so some small plates and forks will avoid a mess.

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