- Heat olive oil in pan over medium high heat.
- Add sprouts, salt, and pepper. Cook until lightly charred about 7-8 minutes.
- Remove sprouts from pan then toss with butter, cumin, chili powder, and cotija cheese then serve.
- 2 lbs Peak Fresh Produce® Brussels Sprouts, cut into quarters
- 1/4 cup Roma® Oil, Olive
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Magellan® Black Pepper, ground
- 1/2 tbsp Magellan® Chili Powder
- 1 tsp Magellan® Cumin, ground
- 1 tbsp paprika, smoked
- 1/2 cup Contigo Cotija Cheese , grated
- 3 tbsp Nature's Best Dairy® Butter, Unsalted