Crispy Brussels Sprout Tacos
with Cherry Orange Salsa & Peanut Sauce
One of our recipe developers returned from a recent trip to Door County, Wisconsin (known for its plentiful cherry orchards), inspired and ready to cook! She tops crispy roasted Brussels sprouts with a mixture of sweet dried cherries, bold cilantro, and juicy diced orange. A drizzle of creamy peanut sauce and a sprinkling of peanuts gives these creative, hearty tacos a touch of spice and crunch.
INGREDIENTS
- 10 oz Brussels sprouts, trimmed and quartered
- 1 carrot, peeled and diced
- 6 oz gluten-free Thai peanut sauce
- 1 lime, zested and juiced (divided)
- 1/3 cup dried tart cherries, roughly chopped
- 0.5 oz cilantro, leaves and tender stems minced
- 1 Valencia orange, peeled and diced
- 6 yellow corn tortillas
- 2 tbsp peanuts, roughly chopped
- 1 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 450°F. Combine Brussels sprouts, carrot, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast Brussels sprouts until golden brown and slightly crispy, 15 to 18 minutes. Toss with peanut sauce and just half the lime juice. Leave oven on for step 3. (4-serving meal: use 2 tbsp olive oil)
Stir together cherries, cilantro, orange, remaining lime juice, lime zest, and a pinch of salt and pepper in medium bowl.
Wrap tortillas in foil and place in oven until heated through, 5 to 6 minutes. Lay warmed tortillas on clean work surface. Divide crispy Brussels sprout tacos between tortillas, top with cherry orange salsa, and sprinkle with peanuts. ¡Buen apetito!
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