Servings: 6 / Ready in: 25 mins
Ingredients
- 1 1/2 lbs Brussels sprouts
- 3 tbsp Mölli Mexico City cooking sauce
- 3 tbsp Extra virgin olive oil
- 3/4 tsp Salt
- Freshly ground black pepper to taste
Directions
- Preheat oven to 425 degrees F.
- Cut off the brown ends of the Brussels sprouts. Mix in a large bowl, the Mexico City sauce, olive oil, salt and pepper. Add Brussels sprouts and toss until fully covered.
- Pour them on a sheet pan and roast for 25 minutes, until crisp on the outside and tender on the inside. Shake pan every 7-8 minutes to ensure an even brown. Sprinkle with more kosher salt and serve immediately. Provecho!
