Lunchbreak: Brussels Sprouts Tacos with Spicy Carrot Puree

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Tony Antonacci – Taco Melly Owner

Taco Melly

16 South Fairview Avenue, Park Ridge IL
Hours of Operation:
Monday: Closed
Tuesday – Thursday: 11:30 a.m. – 8 p.m.
Friday & Saturday: 11:30 a.m. – 9 p.m.
Sunday: 11:30 a.m. – 8 p.m.847-720-4288

http://www.tacomelly.com

Special: $2 tacos (all tacos) all day on National Taco Day (Sunday 10/4).

Recipe:

Brussels Sprout Tacos with Spicy Carrot Puree

Ingredients:
4 c. shaved brussels sprouts
½ tsp. Cajun seasoning (optional)
2 tbsp. olive oil
3 large carrots
1 tsp. dried habanero pepper (or any fresh/dried peppers of your choice)
2 tbsp. honey
salt and pepper to taste
Tortillas or lettuce of your choice

Recipe:
Season shaved brussels sprouts with olive oil, Cajun seasoning, salt, and pepper. On a sheet tray, roast in the oven at 350 degrees for 15 minutes, or until the brussels sprouts are golden brown and crispy around the edges. Set aside.

Boil carrots until soft. Add the carrots, honey, dried pepper (or fresh pepper, or hot sauce), salt, and pepper, to a blender. Blend until smooth.

Build the tacos in tortillas or large lettuce leaves , or over rice and beans to create a bowl. Simply place the cooked brussels sprouts in the tortilla, and top with the desired amount of carrot puree. Enjoy!

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