NO this is not a prelude to porn. How many times do I have to tell y’all to keep it clean? This is a family friendly blog. Anyways, this recipe is for a salsa with roasted brussel sprouts and kidney beans. Full of protein, nutrition, and sabor (look it up its in Espanól).
1 15 oz can kidney beans, rinsed & drained
1 lb brussel sprouts, washed and quartered
1 large tomato, chopped
1-2 cloves garlic, grated
1 small red onion, chopped
1/4 cup cilantro, chopped
1 yellow bell pepper, chopped
1 lime, juiced
1 lemon, juiced
salt & pepper
1 tsp cayenne pepper
Preheat your oven to 450F. Line a baking sheet with foil, and put the quartered brussel sprouts on it with some salt, pepper, cayenne, and 2 tbsp olive oil. Toss to coat the sprouts evenly, and roast for ~30 min, until the sprouts get golden and slightly crispy.
While they’re roasting chop up the rest of the vegetables and combine in a bowl with the kidney beans. Once the sprouts are ready add them to the salad while still warm. Add the citrus juice, S&P to taste, and 1 tbsp olive oil. Toss and serve.