This terrific recipe is from Chefs Chad & Derek Sarno’s fabulous plant based ‘The Wicked Healthy Cookbook’. This is the kind of cookbook that I take to bed at night and read. So much GREAT creative and delicious genius going on, interspersed with luscious photography!
Serves 4–6
From The Wicked Healthy Cookbook by Chad Sarno, Derek Sarno, and David Joachim. Recipe reproduced from the photographed cookbook pages.
Preheat the oven to 400°F.
In a medium bowl, toss the sprouts with 2 teaspoons of the oil, cumin, chili powder, salt, and pepper. Spread in a large cast-iron skillet or rimmed baking sheet, cut-side down. Roast until 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 browned, 3–4 minutes.
Scatter the onion over the sprouts, then pour on the cheese sauce. Return to the oven until the sprouts are crispy around the edges, another 8–10 minutes.
Top with browned sausage, salsa, avocado, cilantro, and jalapeño.
Serve with sturdy tortilla chips for dipping.
Optional:
Warm corn tortillas and use the Brussels Nachos as a taco filling.
