Roasted Brussels Sprout Tacos with Chipotle Aioli

Easy and delicious, these Roasted Brussels Sprout Tacos with Chipotle Aioli will make you fall in love with Brussels sprouts! Even your pickiest eaters will love these spicy tacos.

I know that pumpkin and apples get all the love this time of year, but I get just as excited when I see Brussels sprouts back in season. If you’ve had them fresh, then you know what I’m taking about. They’re so much better than the frozen kind and are way more versatile!

Recipe

Ingredients

• 1 ½ lbs Brussels sprouts
• 1 tbsp high heat cooking oil
• fine sea salt to taste
• 2 cups red cabbage thinly sliced (about ½ small head)
• 2 cups carrots shredded
• 2 tbsp apple cider vinegar
• ½ cup vegan mayonnaise
• ½ tsp chipotle powder
• ½ lime juiced
• 16 oz vegetarian black refried beans*
• 12 corn tortillas warmed in a skillet

Instructions

• Preheat the oven to 400°F and line a baking sheet with parchment paper or silicone mat.
• Remove any gnarly leaves from the Brussels sprouts then chop off the stems and slice each one in half. Transfer the Brussels sprouts to the baking sheet, toss with oil, and sprinkle with salt. Roast in the oven for 15-20 minutes, until light golden brown.
• Meanwhile, combine the red cabbage and carrots in a large bowl. Add the apple cider vinegar, sprinkle with salt, and toss to combine.
• In a small bowl, combine the mayonnaise, chipotle powder, and lime juice. Stir until smooth.
• Transfer the black refried beans to a bowl for microwaving or a small saucepan to heat over the stove. Microwave for 1 minute or cook until warm. Taste test to see if you prefer more salt, seasonings (such as cumin, chili powder, lime juice, or more salt), and adjust as needed.
• Spread the black beans on top of the warm tortillas, top with cabbage mixture, and roasted brussels sprouts. Drizzle with chipotle aioli, serve, and enjoy!

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